Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons (57 g) unsalted butter, (divided)
  • 2 tablespoons extra Virgin Olive Oil + more for drizzle
  • 1 cup onion (, diced)
  • 3 garlic cloves (, minced)
  • ½ cup celery (, trim and finely chop)
  • 8 oz (250 g) mushrooms, (thinly sliced (I used Cremini mushrooms))
  • Kosher salt and freshly ground black pepper (, to taste (see notes))
  • 1 1/2 cups (300 g) Arborio rice
  • 1 cup (240 ml) dry white wine
  • 2 ½ cups (560 ml) vegetable or chicken broth, (warm)
  • 1/4 teaspoon dried thyme
  • 1/4 cup freshly grated Parmesan + more to serve
  • Chopped chives to garnish (, optional)

Instruction

  • Set the pressure cooker to “Sauté” setting and adjust to “More”. Melt 2 tablespoons butter and olive oil; add onions, garlic, and celery and cook, stirring often, until softened but not browned, about 3-4 minutes.
  • Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes. Lightly season with salt and black pepper (see notes).
  • Stir rice and let it lightly toast; keep stirring it. After 1 minute the rice will look slightly translucent. Add the wine and keep stirring —let the wine evaporate.  Stir in broth and thyme; mix to combine. Press “Cancel”.
  • Secure the lid to the instant pot. Close pressure release valve. Select "High Pressure" and adjust the cooking time to 6 minutes.
  • When the time is over, press “Cancel” and carefully quick-release, the pressure setting the pressure valve to vent.
  • Stir in the remaining 2 tablespoons of butter and Parmesan cheese. Place a lid on the pot and allow to sit for 2 - 3 minutes.
  • Garnish with chopped chives, Parmesan cheese, and drizzle with olive oil. Serve immediately.