Saffron risotto

Preparation:

Preparation: In the pressure cooker, brown the chopped onion with a little margarine or butter, when it is golden, add the rice and a glass of wine, and leave to infuse for a few minutes. Add the water, put the two stock cubes and the saffron. Close the pressure cooker, when it whistles, lower the heat to low and cook for 5 minutes. At the end of cooking, let it rest for 2 minutes. Put butter and form, and serve (if it is too al dente or too liquid, let it cook a little longer without a lid). For a different number of people, the standard doses are: 1/2 cube for each pound of rice, 250 ml. of water for each pound of rice. The rest by eye.