Instant Pot Risotto with Pancetta, Peas and Mushroom

williams-sonoma.com

Mark Oberemk

4 Tbs. (½ stick) (2 oz./60 g) unsalted butter

1 shallot, minced

2 garlic cloves, minced

1 Tbs. fresh thyme leaves

1 ½ cups (11 oz./345 g) Arborio rice

⅔ cup (5 fl. oz./160 ml) dry white wine

4 cups (32 fl. oz./1 l) chicken broth

3 oz. (90 g) pancetta, chopped

1 lb. (500 g) mixed fresh mushrooms, such as shiitake, cremini and gypsy, thinly sliced

1 cup (5 oz./155 g) frozen peas, thawed

Kosher salt and freshly ground pepper

¼ cup (1 oz./30 g) shaved Parmesan cheese, plus more for garnish

Pea shoots for garnish

Directions at williams-sonoma.com

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