PARMESAN RISOTTO ENJOY DAN:

                 INSTANT POT PARMESAN RISOTTTO by CHEF DAN:

Serves 4

INGREDIENTS:

1/4-cup butter

1 onion, diced

1 cup white wine

1 cup Arborio rice

3 cups chicken stock

1/2-teaspoon white pepper

1-1/2-cup grated Parmesan cheese

DIRECTIONS:

1.   Warm the stock in the microwave, helps risotto come together faster.

2.   Set the pot to medium-sauté and melt the butter.

3.   Add onion and sauté for 5 minutes.

4.   Add rice to the pressure cooker, stir until every grain is coated with butter.

5.   Turn off sauté function and deglaze the pan with wine, stirring frequently or until wine has almost evaporated.

6.   Add warmed chicken stock, cover the pot, and set the cooker to MANUAL, HIGH and dial down to 5 minutes.

7.   After 5 minutes release the pressure by using quick release.

8.   Carefully remove the lid, using oven mitts.

9.   Remove the insert from the cooker to prevent overcooking.

10  Add cheese, pepper and a splash of salt.

ENJOY DAN:                               FAST COOKING BUT SLOW THE FORK DOWN!!