Rosé wine, shallot, and parmesan cheese are the three ingredients that give this risotto its flavor.
– 2 Tbsp extra virgin olive oil – 1 large shallot, minced – 1 clove garlic, minced – 1 cup arborio rice – 2 cups dry Rosé wine – 3-4 Tbsp grated Parmesan cheese – salt and pepper to taste – thyme leaves or edible flowers for garnish
Press saute in your Instant Pot with olive oil. Sauté shallot and garlic briefly. Stir in the rice for another minute.
Add wine and mix. Lock the lid and set the steam release handle to ‘sealing’. Select ‘Pressure Cook’ or ‘manual’ and cook on high for 6 minutes.
Use fast release to depressurize the pot after cooking the risotto. Open the top and whisk in the cheese once pressure releases.
Add pepper and salt to taste. Add some fresh herbs and extra grated cheese on top if you like.