Instant Pot Risotto with Pancetta, Peas and Mushroom

In an Instant Pot set to “sauté,” melt the butter. Add the shallot and cook, stirring occasionally, until translucent, about 2 minutes. Add the garlic and thyme and cook, stirring, until fragrant, about 1 minute. Add the rice and stir until it looks slightly translucent and has a nutty aroma, about 3 minutes. Pour in the wine and stir until the wine is reduced by half, about 2 minutes. Add the broth.

Cover the pot with the lid, lock the lid into place and turn the valve to “sealing.” Set the Instant Pot to pressure cook at high pressure for 10 minutes.

While the rice cooks, in a large sauté pan over medium heat, cook the pancetta, stirring often, until the fat starts to render, about 3 minutes. Add the mushrooms and continue to cook, stirring occasionally, until the mushrooms are tender, about 5 minutes. Stir in the peas and cook until heated through, about 1 minute more. Season with salt and pepper.

When the pressure cooking is complete, turn the valve to “venting” to manually release the steam. When the steam stops, carefully remove the lid and stir in the pancetta-mushroom mixture. Add the Parmesan, stir to combine and season with salt and pepper.

Spoon the risotto onto individual plates or into shallow bowls, garnish with the pea shoots and more Parmesan, and serve immediately. Serves 4.

Adapted from Williams Sonoma The Instant Pot Cookbook (Weldon Owen, 2017)