1/2 cup grated Parmesan cheese, plus more for serving
2 tablespoons heavy cream or mascarpone cheese
2 tablespoons fresh parsley, chopped
Instructions
Set the Instant Pot to the Sauté function. Add olive oil and butter. When the butter melts, add the onion and cook until soft, about 3 minutes.
Add the garlic and mushrooms. Cook until the mushrooms release their liquid and start to brown, about 5 minutes. Press Cancel.
Add the Arborio rice to the pot and stir for 1 minute to toast the grains.
If using wine, pour it in and stir until it evaporates, about 1 minute.
Pour in the warm vegetable broth, salt, and pepper. Stir everything together well. Do not scrape the bottom of the pot excessively.
Secure the lid and set the valve to Sealing. Cook on High Pressure for 6 minutes.
When the cooking cycle finishes, allow a Natural Pressure Release (NPR) for 10 minutes, then carefully move the valve to Venting to release any remaining pressure.
Open the lid. Stir in the Parmesan cheese and heavy cream or mascarpone until the risotto is smooth and creamy.
Stir in the fresh parsley. Serve immediately with extra Parmesan cheese on top.
Notes
Use warm broth to prevent the Instant Pot from taking longer to come to pressure.
If you prefer a thinner consistency, add a splash more warm broth after the final stirring step.
For richer flavor, substitute half the vegetable broth with mushroom broth.