Almost as good as stovetop risotto, and ten billion times easier. Makes about eight cups.
Turn IP on sautee, add oil, and sautee the onion, garlic, salt, and sage until onions are soft.
Add rice and cook for five minutes or more, stirring constantly, until rice is mostly opaque.
Press "cancel," open the lid, and add the broth and wine, and stir.
Close the top, close valve, set to high pressure for 8 minutes.
Release the pressure and carefully stir in the parmesan cheese and pepper. Add salt if necessary.