Creamy Mushroom Risotto

Directions

• Heating Broth – In a saucepan over medium heat, warm the mushroom broth.
• Sautéing Base – Set your Instant Pot to the Sauté setting and heat the olive oil. Add the chopped shallot and cook until translucent, about 5 minutes. Stir in the minced garlic and dried thyme, cooking until fragrant, roughly 1 minute.
• Toasting Rice – Add the arborio rice to the pot, stirring continuously until the grains are well-coated and start to toast, about 2 minutes.
• Deglazing with Wine – Pour in the white wine and stir until most of the liquid has been absorbed by the rice.
• Cooking Under Pressure – Add the heated mushroom broth to the Instant Pot and secure the lid. Set the pot to Manual High Pressure for 5 minutes.
• Releasing Pressure and Finishing – Once cooking is complete, carefully perform a quick release of pressure. Open the lid and stir in the grated pecorino cheese. Season with sea salt and black pepper to taste.