In a saucepan on medium heat, add Butter and Oil, allow to get hot. Add Onion, lightly season with Salt, Pepper, and Garlic Plus, sauté for 4 minutes. Add Carrot, sauté for 5 minutes.

Add the Fennel, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 10 minutes, (until Fennel has softened, and is turning a golden colour).

Deglaze the pan with Wine. Add Rice, stir for 3 minutes, (until Wine mostly absorbed by the Rice). Add the Tomatoes, stir for 5 minutes.

Place contents of the pan in Pressure Cooker, and add Chicken Stock, and Water to pressure cooker. Season with Oregano, Rosemary, Salt, and Pepper. Set Pressure Cooker to Rice and cook.

Add 45 g of Butter to the Risotto, and stir into the Risotto to melt. Serve sprinkled with grated Parmesan cheese.