There are some things pressure cookers do really well, and risotto is one of them. No more standing over the pot stirring and stirring and stirring!

Once the lid is on, set it for 10 minutes and come back to a creamy, savory dish, perfect for chilly days.

This recipe goes great with seafood or chicken.

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Pressure Cooker Mushroom Risotto with White Wine and Parmesan

2 Tbs. unsalted butter

2 Tbs. olive oil

2 cups sliced cremini mushrooms

1 small onion, chopped

2 cloves garlic, thinly sliced

1 ½ cups arborio rice

3 cups chicken broth or stock

1 cup dry white wine

¼ cup grated Parmigiano Reggiano cheese

½ tsp. kosher salt

1/8 tsp. pepper

Set your electric pressure cooker to sauté. Add butter and oil; cook, stirring, until butter is melted.

Add mushrooms, onion and garlic. Cook, stirring, until onion is softened and mushrooms have shrunk down, about 5 minutes. Add rice; cook, stirring, 1 minute.

Stir in 1 cup broth. Cook, stirring, until liquid is absorbed.

Stir in remaining broth, wine, cheese, salt and pepper. Lock lid.

Set to cook at high pressure with the timer set for 10 minutes. Let pressure release naturally, about 10 minutes, before unlocking lid. Stir before serving.

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