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1. Set the Instant Pot to Sauté on high. Add the olive oil and 1 tbsp of the butter, then add the mushrooms in a single layer. Cook undisturbed for 3 minutes, then stir and cook 3 to 4 minutes more until deeply golden. Season with a pinch of the salt, then transfer to a bowl.
8 oz Cremini mushrooms, sliced,
1.0 tbsp Unsalted butter, divided,
1 tbsp Olive oil,
1 tsp Salt
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2. Add 1 tbsp of butter to the pot, then the onion, and cook for 3 minutes until softened. Add the garlic and thyme and stir for 30 seconds until fragrant.
1.0 tbsp Unsalted butter, divided,
1 piece Yellow onion, finely diced,
3 clove Garlic,
1 tsp Fresh thyme leaves
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3. Add the Arborio rice and toast, stirring, for 2 minutes until the edges look translucent. Pour in the white wine and scrape up any browned bits from the bottom. Simmer for 1 to 2 minutes until the wine is almost fully absorbed.
1.5 cup Arborio rice,
0.5 cup Dry white wine
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4. Pour in the stock, then add the remaining salt and the black pepper. Stir once to level the rice. Lock the lid, set the valve to Sealing, and cook on High Pressure for 6 minutes.
3.5 cup Low-sodium chicken or vegetable stock,
1 tsp Salt,
0.5 tsp Black pepper
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5. When the timer ends, let the pressure release naturally for 5 minutes, then quick release the remaining pressure. Open the lid carefully, away from your face.
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6. Stir the risotto vigorously for 1 minute to release the starch and make it creamy. Return the mushrooms to the pot, then stir in the remaining 1 tbsp butter and the Parmigiano-Reggiano until glossy and flowing. If too thick, loosen with a splash of hot water or stock.
8 oz Cremini mushrooms, sliced,
1.0 tbsp Unsalted butter, divided,
3.5 cup Low-sodium chicken or vegetable stock,
0.8 cup Parmigiano-Reggiano, finely grated
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7. Stir in the lemon juice to brighten the flavors, then taste and adjust the seasoning. Rest for 2 minutes, then serve immediately in warm bowls topped with the fresh parsley.
1 tsp Lemon juice,
2 tbsp Fresh parsley, chopped (garnish)
