Mince the shallot and saute it in olive oil until it becomes translucent.  Add the rice and saute, stirring frequently, until it starts to brown a little.

Pour in the wine and let it boil off.

Add the water, bouillon cube, if using, and add the salt.

Stir everything then close the lid of the pressure cooker.

When it starts to whistle, put a timer on for 7 minutes and sit down for a aperitif glass of wine. :)

Dice the scamorza, grate the parmasean and cut the bresaola into small strips (I use kitchen scissors for this).

When the timer goes off, run the cooker under cold water, then open it.  Depending on what rice you have used, it may be already of perfect consistency, or it may be still a little liquid.  If there is too much water, put the pot back on the heat and let some more of the water boil off for a few minutes.

Add the cheeses and bresaola and stir until the cheeses melt.