Pressure cookers now-a-days are much more safe. Mine has a button to let of steam before I try to open the lid.

I enjoy my pressure cooker a lot. They're very expensive too.

With the risotto, I sauté the onions in olive oil and cook the rice a bit right inside the pressure cooker before I add the liquid, place the lid on tight and lock it down, and let the pressure cooker do it's own thing for 8 mins.

Contrarian, extraordinaire