Pressure Cooker Mushroom Risotto

4 tbsp unsalted butter (keep them separate)

3 cloves garlic, minced

1 onion, diced

8 oz cremini mushrooms, thinly sliced

Salt and ground black pepper, to taste

2 cups chicken broth

1 cup short grain rice (the best varieties for risotto are Arborio, Carnaroli or Vialone Nano)

¼ tsp dried thyme

¼ cup freshly grated Parmesan

(For garnish) Fresh basil

Set your pressure cooker to a high sauté setting.

Place 2 tablespoons of butter. Sauté the garlic and onion, stirring often, until onions have become translucent, or for about 3 to 4 minutes.

Add in the mushrooms and cook until tender while stirring occasionally, for about 3-4 minutes. Season with salt and pepper to taste.

Pour the chicken broth, rice, and dried thyme.

Change the setting to manual, then adjust the pressure to high, and set the time to 6 minutes.

Once finished, quick-release pressure according to your pressure cooker’s manual.

Add the remaining 2 tablespoons of butter and freshly grated Parmesan cheese. Stir for about 30 seconds to 1 minute or until heated through.

Transfer and serve with more Parmesan cheese and basil leaves for garnish.