1/2cgrated Parmesan (or any cheese you like)plus more, to taste
salt and freshly ground black pepperto taste
a knob or butter or swirl of olive oilgarnish, optional
Instructions
Set the Instant Pot to the "saute" function and heat butter until melted.
Add shallot and stir until coated and softened slightly. Add mushrooms and continue to saute until reached desited doneness. A couple of minutes total here.
Add the arborio rice and saute until slightly toasted (you may notice that the grains of rice become somewhat translucent with an opague center). Just be sure not to cook the rice beyond slightly toasted, about 3 minutes.
Turn off the saute function and add the white wine. It will sizzle and reduce almost immediately. Scrape the pot of any stuck bits. Add the warmed broth (it's important that the broth is warm) and set for 5 minutes on high pressure. It will take the pressure cooker about 3 minutes to come to pressure.
Once the cooking time is up, do the manual quick release of pressure. When done, carefully open lid and remove the insert pot with oven mitts to stop the cooking. Add 1/2 c of cheese. Taste. Add salt, pepper and more cheese, if desired.
Serve immediately, as is, or with an extra pat of butter or swirl of olive oil.