Risotto with Olive Leaf Rapini and Teleme

2 tablespoons butter
1/2 sweet onion, finely chopped
2 cloves garlic, minced
salt to taste
1 cup Vialone Nano rice
1/3 cup dry white wine
2 1/2 to 3 cups chicken stock, preferably homemade, hot
about 4 ounces Franklin's Teleme cheese
1 bunch Olive Leaf Rapini, blanched and chopped
freshly ground pepper
Olio Nuovo or your favorite extra virgin olive oil
freshly grated Parmigiano

Melt the butter in the pan over medium heat and let it brown a little. Add the onion, garlic and a pinch of salt, and cook until the onion is translucent. Add the rice and cook, stirring, until the rice is opaque. Add the wine and stir and cook until absorbed. Add 1 3/4 cup of the stock, stir it in. Lock the lid into place and bring the cooker up to high pressure. Reduce the heat to low and cook at high pressure for 5 minutes. Remove the pan from the heat and release the pressure using the appropriate quick release method. Taste the risotto for doneness. Return the pan to the heat and continue cooking, using however much additional stock is required until almost done. Add the Teleme to the pan and stir in until melted and completely incorporated. Stir in the chopped rapini and cook until heated through. Season with freshly ground pepper and taste for salt. Serve in warmed bowls with a drizzle of olio nuovo and freshly grated parmesan.

Serves 2.