Servings: Original recipe yields 4 servings

¼ cup butter ¼ cup butter
¼ cup olive oil ¼ cup olive oil
3 cups diced mushrooms (I used 8 oz. sliced mushrooms) 3 cups diced mushrooms (I used 8 oz. sliced mushrooms)
1 cup chopped sweet onion 1 cup chopped sweet onion
1 sprig rosemary 1 sprig rosemary
1 ½ cups Arborio rice 1 ½ cups Arborio rice
¾ cup white wine ¾ cup white wine
1 quart chicken stock (I used Better than Bouillon) 1 quart chicken stock (I used Better than Bouillon)
1 pinch salt and ground black pepper to taste 1 pinch salt and ground black pepper to taste
½ cup grated Parmesan cheese ( I used 60g shredded) ½ cup grated Parmesan cheese ( I used 60g shredded)

Select the Saute function on an electric pressure cooker (such as Instant Pot®). Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add rosemary sprig; cook for 1 minute.
Stir rice into the pot until each grain is coated with butter-olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes. Pour in chicken stock, stirring to scrape the sides of the pot. Simmer for 1 minute.
Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Do a quick pressure release.
Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined.
Let sit for at least 15 minutes before serving. This will allow mixture to thicken. we found that letting it sit in pot on Warm for 2 hours yielded a great risotto, nice and thick.