4tablespoonsparmesangrated, plus additional for garnish
3 1/4cupschicken stock
lemon zestfor garnish
basil leavesfor garnish
Press Sauté to preheat the Instant Pot, and when the words ‘Hot’ appear on the display, add the oil, and 2 tbsp of the butter to the pan. Sauté the onion, garlic, pancetta and chicken for about 2 minutes.
Stir in the rice, season well. Add the thyme, and stir in the wine. Press ‘Stop/cancel’. Pour in the stock and stir really well.
Press the Manual cooking button and adjust the time to 12 minutes. Give the risotto another really good stir, and seal the lid.
At the end of the cooking time, quick release the pressure. Stir the risotto well to develop the creamy texture, and stir in the grated parmesan, and remaining butter. Leave to stand for 3 minutes.
Serve topped with extra parmesan, freshly ground black pepper, grated lemon zest and basil leaves. Enjoy!