3/4 cup gruyere or good quality parmesan cheese, grated
In a saucepan, keep broth warm on low heat.
In a large heavy-bottomed pot, heat oil over medium heat. Add onions, garlic and mushrooms. Sautee until vegetables are soft, about 5 minutes.
Add rice, salt and pepper and stir to toast rice a bit. Add wine and deglaze the bottom of the pan by scraping the browned bits with a spoon.
Turn heat down to medium low and stir until liquid is absorbed. Add broth, a half cup at a time, stirring until liquid is just absorbed each time. Keep adding liquid and stirring until rice is fully cooked and creamy. It will take about 45 minutes to an hour.
Once rice is fully cooked, stir in grated cheese.
To make risotto in the Instant Pot, reduce liquid measurements to 3/4 cup of wine and 4 cups broth. Then follow these instructions:
Set Instant Pot to Sauté mode on Normal. Press +/- buttons until time reads 10 minutes.
Add olive oil to bottom of pot. Add onion, garlic and mushrooms. Cook, stirring until vegetables are softened.
Add rice to pot. Stir with a wooden spoon, scraping up the browned bits at the bottom. Add wine and continue to deglaze bottom of the pot. Add broth, salt and pepper.
Close lid and set vent to “Sealing.” Set pressure to High and press +/- buttons to reach 35 minutes.
Once timer goes off, carefully release pressure by turning vent to “Venting.” Remove lid once valve has dropped.
Stir in cheese. If you need to thin risotto, add broth or milk as needed. If risotto is too thin, heat in Sauté mode, stirring until thickened.