1 teaspoon salt (or less if the stock is already salty)
1 handful of hazelnuts, roughly chopped with a grinder
1 knob of butter
grated Parmesan cheese, to serve
In a medium sized pot, bring the stock to the boil. Peel the carrots and cut them into little cubes. Cut the leeks in half lengthways, wash them under running water, get rid of the dark green part and then cut them into little (2mm) pieces.
Put the pressure cooker on medium heat and melt 1 knob of butter. Brown the leeks, carrots and the rosemary sprig. Pour half of the white wine and let it simmer. (Keep the other half for later to pour over the rice.)
When the wine has evaporated, add the rice, mixing it so that the butter is absorbed, and then pour the rest of the wine over the rice. Let the wine evaporate again. Add the salt and the boiling stock to the rice, stir and close the pressure cooker straightaway.
Put the pressure cooker to the highest heat level and bring it to pressure. Depending on the model, you can turn off the cooker when it gets to pressure or lower the heat. Calculate about 4 minutes from when the pressure cooker comes to pressure.
While the rice is cooking, toast the hazelnuts in a dry frying pan on medium heat for a few minutes until they are golden, stirring constantly.
After the 4 minutes in the pressure cooker, remove it from the heat, relieve the pressure by letting the steam escape. Pay attention while doing this because some liquid can come out of the valve.
Open the pressure cooker, stir the risotto and check to see if it needs more salt. Add the other knob of butter and stir, letting it cream the risotto before serving. Serve the risotto with a generous sprinkling of Parmesan cheese and the toasted nuts.