The Instant Pot makes perfect Risotto (without all the mixing)! If you love mushrooms and risotto – this recipe is for you!
Set Instant Pot to sauté, and sauté onions, bacon and rosemary with olive oil for 5 minutes add more olive oil if you need to).
Add mushrooms, shallots, salt and pepper and sauté for another 5 minutes.
Add garlic, and sauté for 1-2 more minutes.
Add wine and cook for 3 more minutes.
Add rice and stir to combine.
Turn off Instant Pot.
Add broth, stir to combine.
Place lid on and set vent to seal.
Set Instant Pot to manual for 7 minutes (will take about 15 minutes to come to pressure).
When complete, quick release.
Remove lid and add cheese, salt, black pepper, and combine well.
Serve risotto in bowls – top with (if desired) or just serve by itself.
You can leave out the bacon if you want to keep this meatless / vegetarian.
This risotto is delicious without the toppings, but if you like to have fun with toppings, go for it! The truffle oil really makes all the flavors pop!