Pressure Cooker Parmesan and Butter Risotto

Instant Pot ~ Pressure Cooker 

Parmesan And Butter Risotto

2 tablespoons extra virgin olive oil

1/2 cup very finely chopped yellow onion or shallots

2 cups Arborio or Carnaroli rice

1 garlic clove, minced

Sea salt and freshly ground pepper

1/2 cup dry white wine

1 generous pinch of saffron threads

4 to 5 cups low-sodium vegetable or chicken broth, 

   heated

1 cup finely grated Parmigiano-Reggiano cheese, plus               

   more for garnishing.

Zest and juice of one lemon

Select Sauté function at medium heat.  Add oil to the Instant Pot.  When oil is shimmering, add onion and sauté until translucent, about 2 to 3 minutes.  Add garlic and rice stirring until grains are evenly coated with oil, about 2 to 3 minutes. Season with salt and pepper.  Add wine and saffron.  Simmer, stirring until wine is almost fully absorbed.  Pour in 4 cups of heated broth and season with a generous pinch of salt, stirring to combine.

Close and secure lid.  Select Manual function at high pressure, and set the time for 7 minutes.  When time has lapsed, quickly release the pressure.  Unlock and remove the lid, stir in the butter and cheese, taste and adjust the seasoning with salt, pepper, lemon zest and lemon juice.  Adjust the consistency with extra broth, if necessary.

To serve, divide risotto between 4 warmed shallow serving bowls.  Garnish with Parmesan Cheese and serve immediately.