1 ½cupsdry arborio rice Do not rinse your rice! You want the extra starch
1cupwhite winePinot Grigio or Chardonnay
1cupfreshly grated parmesan cheese
¾cupmilk 2%, whole, or half & half
Optional** Frozen Peas
With your Instant Pot on Sauté mode add 1 tbsp olive oil and 2 tbsp butter. Once the butter in melted stir in the mushrooms and garlic. Sauté for 5 minutes, stirring often.
Add the 1 ½ cups arborio rice and 1 tsp salt to the pot, saute for an additional 2 minutes.
Pour in the 1 cup of white wine, scrape up any browned bits from the bottom of the pot.
Stir in the chicken broth and scrape the side of the pot down, so all the rice, mushrooms, and garlic are in the liquid.
Turn off saute mode.
Pop the lid on the pot and turn the pressure vent to "sealing".Set the pot to cook on manual pressure, high, for 7 minutes.Do a 10 minute natural release and then quick release any remaining pressure.
Stir in the ¾ cup milk and 1 cup parmesan cheese. If using frozen peas, add them now.Taste for additional seasoning and serve!
SIDE DISH: If serving as a side dish you will yield 6-8 servings.REHEATING your leftover risotto, simply add a little milk or water to each portion and heat it in the microwave for about 1 minute. Give it a stir to mix and eat!RECIPE TIPS:
Do not rinse your Arborio rice. You want the extra rice starch for creaminess.
If you purchase a small carton of white wine you can freeze the extra (if you only plan to cook with it). Leave room for expansion while it freezes. It will be good for 3 months.
If you do not want to use wine, sub with chicken broth.
To make vegetarian sub vegetable broth for the chicken broth.