This Instant Pot Risotto recipe is a game changer! Get this classic Italian side dish, a dreamy, creamy risotto super fast, and hands OFF!
Switch your instant pot onto the saute function and melt the olive oil and butter.
Add the onion and sauté for a few minutes, until it begins to soften. Add the garlic and cook a little longer (30 seconds, be careful not to burn).
Add the rice, and mix well until all grains are coated with oil, butter, onion, and garlic.
Stir in the chicken stock. Ensure rice is covered and mix well.
Fold in the freshly grated parmesan. Season with salt and fresh ground black pepper if desired.
You may use leftovers to make arancini, a yummy appetizer.
Store in an airtight covered container in the refrigerator for up to 4 days.