Risotto Multi Cooker

Makes 4 servings

Ingredients

2 tbsp. butter

1 stalk celery chopped fine

4 large mushrooms sliced thin

½ onion diced fine

1 glove garlic chopped fine

1 cup Arborio rice

2 cups chicken stock

¼ cup white wine

¼ cup fresh grated parmesan cheese

1 pinch fresh ground black pepper

pinch salt

Preparation Multi Cooker

Add butter and when melted add celery, mushrooms, onions and garlic. Cook for three minutes

add rice stir for 1 minute

add remaining ingredients

Put lid on pressure cooker and lock and set heat to high

When high pressure has been reached (two rings)cook for 6 minutes on medium heat. Make sure you maintain high pressure.

Quick release steam and pressure until you can open the lid. Add salt and pepper to taste.

Let sit for two minutes and serve.

Instant Pot

Set manual cook for 7 minutes ( if it has a risotto button press that)

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