Mushroom Risotto Prep Time: 10 min Cook Time: 6 min Ready In: 16 min Serves: 4 Ingredients: 1 cup arborio rice ¼ tsp. black pepper 2 Tbsp. butter, divided 2 cups chicken stock 1(8oz) packages sliced baby bella mushrooms 1 Tbsp. olive oil ⅓ cup shaved parmesan cheese ½ tsp. salt 1 medium shallot, diced, about 3 Tbsp. ¼ cup white wine (optional) Directions: Heat the oil and 1 Tbsp butter in the cooking bowl on the BROWNING function. Set the timer for 8 minutes. Once oil is heated, about 1 minute, add the diced shallots. Sauté until tender, about 2 minutes. Add the mushrooms and remaining 1 Tbsp butter to the cooking bowl with the shallot and continue to sauté until mushrooms are tender, about 4-6 minutes. Add all ingredients, except the parmesan cheese, into the cooking bowl and stir to combine. Place the lid on the pressure cooker and lock into place. Press the WHITE RICE button and set the timer for 6 minutes. When the timer goes off, use Quick Pressure Release. After all the steam has released, carefully open the lid and stir in the parmesan cheese. Serve warm.