Ingredients:

  • 2 tbsp Unsalted Butter
  • 1 tbsp Extra Virgin Olive Oil
  • 1 large Shallot, finely minced
  • 3 cloves Garlic, grated
  • 2 cups Arborio or Carnaroli rice
  • 1/2 cup Dry White Wine
  • 4 cups Low-sodium Chicken Broth
  • 1/2 tsp Sea salt
  • 1/2 cup Grated Parmesan Cheese
  • 2 tbsp Cold Unsalted Butter, cubed
  • 1/4 cup Fresh Parsley or Chives, minced
  • Black pepper to taste

Instructions:

  1. Melt 2 tbsp butter and 1 tbsp olive oil in the pot on the Sauté setting. Add the minced shallot and cook 2 minutes until translucent and fragrant.
  2. Stir in the 3 cloves of grated garlic and cook for just 30 seconds until the aroma fills the room.
  3. Pour in the 2 cups of Arborio rice. Stir constantly for 2-3 minutes until the edges look pearly and clear.
  4. Pour in the 1/2 cup of dry white wine. Scrape the bottom of the pot with your spoon until all browned bits are released.
  5. Stir in the 4 cups of chicken broth and 1/2 tsp sea salt. Ensure no rice is sticking to the sides of the pot.
  6. Close the lid and set the valve to Sealing. Select Manual/Pressure Cook on High for 6 minutes.
  7. Once the timer beeps, immediately move the valve to Venting for a quick release.
  8. Open the lid and add the remaining 2 tbsp cold butter and 1/2 cup Parmesan. Stir vigorously for 1-2 minutes until a velvety sauce forms.
  9. Fold in the 1/4 cup of fresh herbs and black pepper. Serve immediately while the texture is loose and flowing.