Instant Pot Risoto

Much faster and less work!

Ingredients:

5 tbsp of butter

1 onion

2 tsp of black truffle oil

1 ½ cups of arborio rice

½ white wine

4 cups of chicken broth (I like to make my own broth by simmering a boneless/skinless chicken breast in water for 90 minutes).

1 cup of freshly grated parmesan cheese

1 tsp of salt

¼ tsp of pepper

Directions:

Set instant pot to sauté add the butter and melt. Once melted, add the onion.  Sauté for 4 minutes.  Add the black truffle oil and sauté until fragrant.

Add the rice to the pot and blend in completely. Pour in the white wine and chicken broth, stir for 2 minutes. Let it simmer for an additional 1 or 2, then secure the lid with the vent in the sealing position.

Set the Instant Pot to high pressure with the cooking time set to 6 minutes.  When the cooking time is up, slowly release the pressure and remove the lid. Stir the risotto until the liquid is combined.  Add cheese, salt & pepper to taste.  Stir until the cheese is completely melted and serve warm.