2 tbsp. butter
1 tbsp. olive oil
1/3 cup finely minced onion
1 1/2 cup Arborio rice
3 1/2 to 4 cups chicken stock
1 cup grated Gruyere cheese
1/4 cup parmesan cheese
salt and pepper to taste

Heat butter and oil in cooker. Saute onion until soft. Stir in rice, making sure to coat thoroughly with oil. Stir in 3 1/2 cups of the stock. Lock the lid in place and over high heat, bring to high pressure, cook 6 minutes. Reduce pressure with quick release method. Remove lid. Taste the rice and if not sufficiently cooked, add a bit more stock as you stir. Cook over medium heat until the additional liquid has been absorbed and rice is desired consistency. When rice is ready, stir in the cheeses and add salt and pepper to taste.