Instant Pot Risotto

Ingredients

• 2 cups Arborio rice
• 4 cups broth
• 1 onion, chopped
• 3 oz. white wine
• olive oil
• parmesean cheese
• dried mushrooms (optional)

Instructions

1. Set Instant Pot to sauté.
2. Add olive oil and begin cooking the onion.
3. If using dried mushrooms, add them as the onion cooks.
4. When the onion is translucent, add the rice, and saute for a minute or two.
5. Add the wine, stirring to deglaze the pot until the wine has mostly evaporated.
6. Add the broth, stir everything together, and then immediately close the lid.
7. Set to cook on high pressure for 6 minutes.
8. Immediately quick-release steam, and open lid when pressure is released.
9. The risotto will appear wet. Stir, and the last of the broth will be absorbed in just a few seconds. Optionally, grate the parmesean in before stirring.

Notes

• Original recipe suggests that if using fresh veggies, reduce the broth by an equal volume.
• Found via https://www.mrgan.com/ip/