Instant Pot Mushroom Risotto

Name: Instant Pot Mushroom Risotto
Total time: 50
Yield: 4
Ingredients: 0.25 cup unsalted butter; 0.25 cup olive oil; 3 cups diced mushrooms; 1 cup chopped onion; 1 sprig rosemary; 1.5 cups Arborio rice; 0.75 cup white wine; 1 quart chicken stock; salt and ground black pepper to taste; 0.5 cup grated Parmesan cheese

Recipe by Shauna James Ahern from allrecipes.com

Dinner 50 Mins.

Ingredients

4 servings

•

0.25 cup unsalted butter
•

0.25 cup olive oil
•

3 cups diced mushrooms
•

1 cup chopped onion
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1 sprig rosemary

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1.5 cups Arborio rice
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0.75 cup white wine
•

1 quart chicken stock
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salt and ground black pepper to taste
•

0.5 cup grated Parmesan cheese

Instructions

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add rosemary sprig; cook for 1 minute.
Stir rice into the pot until each grain is coated with butter and olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes.
Pour in stock, stirring to scrape the sides of the pot. Simmer for 1 minute.
Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. It will take time for pressure to build.
Tap venting knob a few times with a wooden spoon or spatula. Stand back; turn knob to point at vent. Remove lid when pressure is released, about 5 minutes.
Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined.
Serve hot and enjoy!