1teaspoonfresh thyme leaves, roughly chopped(or ½ teaspoon dried thyme)
1cupfreshly grated Parmesan cheese
Salt and pepper to taste
In a medium saucepan over medium-high heat, warm broth to a low simmer.
Heat a 6-quart Instant Pot to “Saute.” Add butter and oil. When butter is melted, add onion and salt, and cook, stirring, for 3 to 4 minutes or until onions are translucent. Add garlic and cook, stirring, for 1 minute or until fragrant.
Add rice and cook, stirring, for 2 to 3 minutes to “toast” the rice. You’ll see the edges become slightly translucent.
Add wine and scrape all brown bits off the bottom of the pot. Cook for 2 to 3 minutes or until wine is slightly reduced.
Add broth and thyme, stir, and push down any rice that is sticking to the edges of the Instant Pot.
Place cover of Instant Pot on and turn valve to seal.
Set to “Manual” (or “Pressure Cook,” depending on your model), high pressure, and set time for 5 minutes.
When the pressure cooking has finished, quick release the pressure by turning the valve to “vent.”
Remove lid, and stir in Parmesan cheese. Taste and season with salt and pepper.
Best served immediately. It will continue to thicken as it stands and cools.
After risotto has cooked, stir in blanched asparagus, sautéed mushrooms, peas, or any of your favorite vegetables.
Top the risotto with grilled shrimp, scallops, chicken, salmon, beef, etc.
Risotto is best served immediately. Store leftover risotto in an airtight container in the fridge for 3-5 days. Reheat gently in the microwave for best results. It will be thicker than it was originally. If desired, add a bit of warm broth. Risotto doesn’t freeze well.