Sunflower-Seed Risotto

Directions

1. 1
   In a pressure cooker, melt the butter in 2 tablespoons of oil.
2. 2
   Add the onion and cook over moderate heat until softened, 3 minutes.
3. 3
   Add the sunflower seeds and cook, stirring, 4 minutes.
4. 4
   Add the wine; cook until evaporated.
5. 5
   Add the stock and ham.
6. 6
   Season with salt and pepper; bring to a boil.
7. 7
   Cover and bring the cooker up to pressure.
8. 8
   Maintain pressure over low heat for 7 minutes.
9. 9
   Set the cooker in the sink and run cold water over the lid to cool and depressurize it; remove the lid once it can be released without force.
10. 10
    Drain the sunflower seeds, reserving 1 cup of the cooking liquid.
11. 11
    Transfer 1/2 cup of the seeds to a blender along with the 1 cup of reserved cooking liquid and puree until creamy.
12. 12
    Transfer the whole seeds to a skillet.
13. 13
    Add the puree, peas and cheese and cook over moderate heat, stirring, until the seeds are coated with a creamy sauce, 2 minutes.
14. 14
    Spoon the risotto into bowls, drizzle with olive oil and serve.