Ha, fair enough, here you go!
4 T butter
4T olive oil
1 medium yellow or white onion, diced
2 cloves garlic, minced
1 1/2 cups arborio rice
3/4 cup dry white wine
32 oz chicken stock
Parmesan Cheese, finely grated
salt/pepper
Sweat onion in oil/butter until translucent, then add garlic and sweat an additional minute or so.
Add rice and cook until mostly translucent, beginning to take on golden color.
Add wine and cook until you can't smell the alcohol. 2-3 minutes.
Add stock, seal, bring to low pressure. Keep at low pressure for 5 minutes, then de-pressurize and remove lid.
Stir in about a handful of the grated cheese, any heavy cream (optional), and any herbs you're wanting to add.
Salt and Pepper to taste
Stir until texture is correct.
Plate in warm bowls, top with whatever you like. I use some combination of crisped pancetta, roasted brussels sprouts, roasted asparagus, mushrooms, or cherry tomatoes sauteed with balsamic.
Oh, and extra cheese and lemon wedges if you like that sort of thing.