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1. Set the Instant Pot to Sauté on high. Add the olive oil and 1 tbsp of the butter. Add the mushrooms in two batches, spreading them out, and cook undisturbed for 3 minutes, then stir and cook 3 to 4 minutes more until deeply golden and their liquid has evaporated. Season lightly with some of the salt, then transfer to a plate.
16 oz Cremini mushrooms, sliced,
1.0 tbsp Unsalted butter, divided,
2 tbsp Extra virgin olive oil,
1 tsp Fine sea salt
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2. Add 1 tbsp of butter to the pot. Cook the onion for 3 to 4 minutes until soft and translucent, then add the garlic and thyme and stir for 30 seconds until fragrant. Add the Arborio rice and toast, stirring, for 2 minutes until the edges look translucent.
1.0 tbsp Unsalted butter, divided,
1 piece Yellow onion, finely diced,
3 clove Garlic cloves, minced,
1 tsp Fresh thyme leaves,
1.5 cup Arborio rice
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3. Pour in the white wine and scrape up all the browned bits from the bottom of the pot. Simmer for 2 minutes until almost fully absorbed, which also prevents a burn warning.
0.5 cup Dry white wine
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4. Add the stock, remaining salt and black pepper and stir once to level the rice. Do not stir again. Lock the lid, set the valve to Sealing, and cook on High Pressure for 5 minutes. Let the pressure release naturally for 5 minutes, then quick release the remainder.
3 cup Low-sodium chicken or vegetable stock,
1 tsp Fine sea salt,
0.5 tsp Freshly ground black pepper
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5. Open the lid and stir vigorously for 1 minute to release the starch and create a creamy texture. Stir in the browned mushrooms, the remaining 1 tbsp of butter and the Parmigiano-Reggiano until glossy and flowing like lava. If too thick, loosen with a splash of hot water or stock.
1.0 tbsp Unsalted butter, divided,
1 cup Parmigiano-Reggiano, finely grated
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6. Stir in the lemon juice to brighten the richness, then rest for 2 minutes. Serve immediately in warm bowls, garnished with the parsley and extra black pepper.
0.5 tsp Freshly ground black pepper,
1 tsp Fresh lemon juice,
2 tbsp Fresh parsley, chopped (garnish)
