Instant Pot Cheese Risotto

INGREDIENTS:
*2 Tablespoons olive oil or avocado oil
*1 small white onion, diced
*2 cloves of garlic, minced
*1 cup of Arborio rice
*1/4 cup of white wine (or broth)
*2 cups of chicken broth
*3/4 teaspoon salt
*2 Tablespoons butter
*1/4 cup Parmesan cheese *pepper to taste
*splash of heavy whipping cream, optional

DIRECTIONS:
1. Turn your instant pot to “Sauté”.
2. Add the oil.
3. Add the diced onion and cook, stirring often until onion softens and becomes translucent.
4. Add the garlic and cook for just one minute while stirring. Be careful not to overcook because garlic burns easily and becomes bitter.
5. Add the rice and cook, toasting the rice, and stirring for a few minutes.
6. Add the wine and cook while stirring until the alcohol cooks off about 3 minutes. (Note: if you choose not to use wine, just use extra broth in the next step and skip this step.)
7. Add the broth and salt. Stir. 
8. Put the lid on and cook on “manual” or “pressure” for 6 minutes.
9. Do a quick pressure release.
10. Add butter and Parmesan cheese. Stir in and let it rest for a couple of minutes. If the risotto looks anything less than creamy, add a bit more broth. If you want, give it a splash of heavy cream. Season with pepper to taste.
11. Serve hot and enjoy!
Note: this will thicken and dry as it cools. Next day-leftovers will do well if more broth is added when it is warmed up.