Instant Pot Cheddar and Sage Risotto

Directions

Plug in the Instant Pot and push sauté. Add the oil and butter and when they are hot, add the rice. Stir to coat the rice and sauté for a few minutes. Add the wine to the pot and stir until it mostly evaporates, just a minute or two. Press Cancel. Add the stock and sage leaves to the pot and give everything a stir. Scrape down the sides of the pot if there is any rice sticking to it. Lock on the cover and set the vent to Seal. Press Manual and set for 6 minutes. When the time is up, Natural Release for 5 minutes, then Quick Release. Stir in the cheese until it has completely melted and everything is creamy. If you like you can add a bit more hot chicken stock at this point if you like your risotto with a looser consistency. Check the seasonings and ladle the risotto into bowls. Garnish with a fresh sage leaf if desired and a grinding of black pepper.