Butternut Risotto with Celery and Sage

Risotto is wonderful to eat—and a nuisance to prepare, unless done in a pressure cooker. Lorna Sass introduced me to the risk-free, speedy method in Great Vegetarian Cooking Under Pressure, a method that not only eliminates tedious stirring but produces grains of uniform consistency Arborio rice is the type most commonly sold for risotto, but carnaroli, vialone nano, and baldo are well worth a try Butternut and Buttercup are particularly appealing, but other fine-textured, full-flavo