½cupwhite winesomething crisp like chardonnay or pinot grigio (make sure it is not sweet!!).
3 ½cupschicken broth
½cupgrated parmesan cheesemore if you like it cheesy!
With your Instant Pot on saute mode (normal), add the butter and olive oil. Add the chopped garlic and saute for 1-2 minutes.
Pour in the arborio rice and kosher salt let it saute for 2 minutes.
Pour in the wine and scrape up any browned bits on the bottom of the pot. Pour in the chicken broth and then turn the saute function off.
Pop the lid on and turn the pressure vent to seal. Set the Instant Pot to cook on high pressure mode for 7 minutes.
Do a 10 minute natural release, then release any remaining pressure with a quick release.There will still be a little standing liquid in the pot, that is ok. Give the pot a stir and it should incorporate, and the cheese will thicken it even more.
Stir in the parmesan cheese.
Let the Risotto cool for a minute or two and then serve immediately!
If you prefer not to use wine, you can increase the chicken broth to 4 cups and omit the wine.If your risotto is too thick you can add a little milk or cream to make the right consistency.If your risotto is too thin you can simmer it while stirring (on the saute function), and add cheese to thicken the liquid.