Pressure Cooker:

Step 1

Heat the oil in the cooker and sauté the leeks for 1 minute, stirring frequently. Stir in the rice, making sure to coat it thoroughly with the oil.

Step 2

Stir in 3 1/2 cups of the stock (watch for sputtering oil!), the mushrooms, tarragon and salt. Lock the lid in place and over high heat bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 5 minutes.

Step 3

Reduce pressure with a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape.

Step 4

The risotto will continue to absorb liquid at this point and should end up being slightly soupy. If necessary, stir in a bit more stock as you stir in the olives and additional salt (if needed). Cook over medium heat, stirring constantly, until the rice achieves the desired consistency (it should be tender but chewy).

Standard Stovetop:

Step 1

Heat the oil in a 3-quart saucepan and sauté the leeks for 1 minute, stirring frequently. Stir in the rice, making sure to coat it thoroughly with the oil.

Step 2

Stir in the mushrooms, tarragon and salt. Reduce the heat to medium and begin adding the stock, about 1/3 cup at a time. Stir constantly. Just as the rice absorbs each batch of liquid and you can create an empty strip by drawing your spoon along the bottom of the pot, add an additional 1/3 cup stock. Continue in this fashion until the rice is almost done, about 30 minutes. Follow step 4 (see above).

Serve immediately in shallow soup bowls.