If you have Italian neighbours, Patsy, they will probably have paroxysms on learning that you made a risotto in the pressure cooker
Risotto needs to be made with arborio rice ( preferably), few ingredients and lots of application
a classic "
Risotto alla Milanesa, according to Pellegrino Artusi (who wrote " Science in the Kitchen and the Art of Eating Well",t soak 1891) , involves:
500 gms rice; 80 gms butter, saffron , half an onion, stock.
Basically, he says fry the onion in butter, add the rice; let it soak up some of the butter, then add the stock, little by little. As the rice absorbs the stock, add more, until the rice is cooked -un pochino al dente.
You might want to add a little white wine, beef marrow, or marsala. Same thing. Classic with Osso Buco.
The beauty of a good risotto is, as Rats so rightly states, its creaminess and the texture of the rice. Not as dry as a pilau or byriani. Not as "wet" as a Spanish asopado.
A good risotto may have one, or two ingredients - no more. My son makes one with sundried tomatoes and bacon - glorious.