Instant Pot Parmesan Risotto

• Gluten free

• Produce

  • 3 Garlic cloves
  • 1/2 cup Shallots

• Canned Goods

  • 3 cups Chicken broth

• Pasta & Grains

  • 1 1/3 cups Grain rice or arborio rice, medium

• Baking & Spices

  • 1/2 tsp Salt

• Dairy

  • 2 tbsp Butter
  • 2 oz Parmigiano-reggiano cheese, fresh

• Beer, Wine & Liquor

  • 1 cup Vermouth or other dry white wine

Found on copykat.com

Description

Ingredients

• 2 tablespoons butter
• 1/2 cup finely chopped shallots, it is ok to use white onions
• 3 garlic cloves, minced
• 1 1/3 cups medium-grain rice or arborio rice
• 1 cup vermouth or other dry white wine, divided use
• 3 cups chicken broth
• 2 ounces fresh Parmigiano-Reggiano cheese, divided
• 1/2 teaspoon salt

Directions

• Place the Instant Pot on saute, add butter, when the butter has melted add shallots. Saute the shallots until they have become translucent. Add garlic and saute until the garlic becomes fragrant. Add rice, stir until the rice is coated with the melted butter. Cook rice for about 1 minute. Add half of the vermouth. Stir the vermouth in, it will be absorbed into the rice. When the vermouth has been absorbed add the remaining Vermouth and chicken broth. Add 1 ounce of Parmesan cheese and salt, stir in the cheese and salt into the liquid. Place the lid on the pressure cooker. Cook for 8 minutes on high, you can set this manually. After the rice has finished cooking you can either allow it to release naturally, or you can manually release the pressure. Before serving add the remaining cheese.