Pressure Cooker - Mushroom Risotto

Recipe from the Power Pressure Cooker XL's YouTube, found here.

*Note* The recipes I post here are adjusted for the Power Pressure Cooker XL. You may need to adjust if you have an Instant Pot or other electric pressure cooker.

Ingredients

• 2 cups Arborio rice
• 4 cups chicken stock
• 2 garlic cloves, minced
• 1 onion, diced
• ~2 tablespoon olive oil
• 8 oz cremini (or any type) mushrooms
• 4 oz heavy cream
• 6 oz sherry cooking wine
• 2 oz butter
• 1 tsp salt
• 1 tsp pepper
• grated parmesean cheese - for topping
• fresh basil, chopped - for topping
• lemon zest - for topping, optional

Directions

1. Press RICE/RISOTTO button
2. Add olive oil, ~1 min to heat up
3. Add onions, garlic - stir up a little to "sweat" them - add salt & pepper
4. Add in this order: mushrooms, sherry, rice, stock
5. Stir briefly to mix all together
6. Place the lid on the cooker, lock the lid & make sure pressure release valve is closed
7. Press CANCEL, then press RICE/RISOTTO and then TIME ADJUSTMENT up to 13* minutes
8. Once timer reaches 0 hit CANCEL, release pressure, open.
9. Add butter, stir, then add cream.
10. Plate, top with parmesan cheese, basil & lemon zest.

*I've made this twice as of this posting (4.11.16) and both times I cooked for the recommended 8 minutes to start. Both times I wound up with too much liquid and had to re-cook for another few minutes.*