Instant Pot Risotto

Ingredients

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• ¼ cup unsalted butter
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• ¼ cup olive oil
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• 3 cups diced mushrooms
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• 1 cup chopped onion
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• 1 sprig rosemary
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• 1 ½ cups Arborio rice
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• ¾ cup white wine
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• 1 quart chicken or vegetable stock
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• salt and ground black pepper to taste
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• ½ cup grated Parmesan cheese
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Instructions

1. 1
   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.
2. 2
   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.
3. 3
   Pour in stock, stirring to scrape the sides of the pot. Simmer for 1 minute.
4. 4
   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.
5. 5
   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.
6. 6
   Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined.
7. 7
   Serve hot and enjoy!