Fry the rice with plenty of oil in a pressure cooker until translucent and deglaze with white wine. Add the stock cubes, the peeled onion and water. Stir well until the cubes are dissolved and everything simmered nicely. Close the pressure cooker and let it cook for 10 minutes from the 2nd ring.
Let off the steam and remove the onion (delicious as a side dish!) Add the parmesan. Let it steep for another 5 minutes.
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