Instant Pot Parmesan Risotto
2 shallots or ½ yellow onion, finely chopped
1 tablespoon butter
1 tablespoon olive oil
1½ cups Arborio Rice
pinch of Saffron (Optional)
½ cup dry white wine
3½ cups of low sodium chicken broth
½ cup Parmesan cheese
2 teaspoon kosher salt
In a pressure cooker, sauté the shallots (or onion) in the butter and olive oil until softened, about 2 minutes. Add the rice and saffron if using, and cook, stirring, for 1 minute to toast slightly.
Pour in the wine and stir until it evaporates. Pour in 3½ cups of the stock and salt, turn off sauté.
Lock the lid into place and cook on high pressure for 7 minutes.
Carefully depressurize manually.
Stir the rice and taste for doneness. It should be al dente (there may be a bit more liquid than you need, just let it rest it will absorb.
Stir in grated Parmesan and taste for seasoning – adding salt if needed.
For a Fall Butternut Squash version, stir in ½ cup of cooked pureed butternut squash which you can find in the freezer section, or just add a ½ cup of your Instant Pot Butternut Squash soup.