Rosie had an operation on her salivary gland, which made eating quite uncomfortable for a long time. We had to find lots of soft food to eat, and this recipe became a favourite.

Its cooked in an instant pot, because it makes it super easy to do quickly.

Ingredients

• 30g unsalted butter
• 2 tablespoons olive oil
• Handful dried porcini mushrooms, rehydrated, chopped with liquor set aside
• 75g chopped Onion
• 220g risotto rice
• 500ml stock
• 90ml white wine
• 1 sprig rosemary
• 20g parmesan cheese

Method

Press the Sauté button on the Instant Pot, add butter and olive oil. Stir until butter melts.

Add onions, stir until soft, about two (2) minutes.

Add rice to pot, stir for about two (2) minutes until each grain is coated with butter & olive oil mixture,

Add rosemary sprig, rehydrated mushrooms, mushroom liquor, and pour in wine. Let the contents of the pot simmer for three (3) minutes.

Add the chicken stock. Stir to scrape the sides of the pot so that none of the rice is sticking.

Press the Cancel button on the Instant Pot.

Close the Instant Pot lid, turn the venting knob to sealed. Select Manual function and set the timer for eight (8) minutes using the + and - buttons.

Allow the pressure cooker to come up to pressure and cook. When the cooking is done, place a tea towel over the lid, and use an implement like a spoon or tongs to turn the venting knob to Venting (a fast release).

When the pressure has dropped, remove the lid, and stir the risotto a few times until it is creamy. Discard the rosemary sprig, season with salt and pepper, and stir in parmesan cheese until it has melted and combined with the risotto.

Serve in a bowl, with grated parmesan on top.