Multicooker Risotto

Ingredients

• 1 1/2 lb. mixed mushrooms (we used oyster, shiitake, maitake, beech, and cremini), torn, quartered, or sliced into bite-size pieces
• 2 cloves garlic, finely chopped
• 1 red chile, thinly sliced
• 2 tbsp. olive oil
• Kosher salt and pepper
• 1 sprig thyme, plus 1 tsp thyme leaves
• 2 tbsp. unsalted butter, at room temp
• 1 tsp. Dijon mustard
• 1 tsp. lemon zest
• 1 large onion, finely chopped
• 4 cloves garlic, finely chopped
• 2 1/4 c. arborio rice
• Kosher salt
• 3/4 c. dry white wine
• 6 sprigs thyme, plus thyme leaves for serving
• 2 strips lemon zest plus grated zest for serving
• 3/4 c. freshly grated Parmesan, plus more for serving
• 1 12-oz pkg. grape tomatoes
• 2 peppers (1 red, 1 yellow), cut into 1-in. pieces
• 2 large cloves garlic, roughly chopped
• 3 tbsp. olive oil
• 1 tsp. fennel seeds, crushed
• 1 sprig rosemary
• 1 tsp. sherry vinegar
• 1/4 c. flat-leaf parsley, chopped
• 3 bunches Broccolini, trimmed, tops cut into large florets, and stems thinly sliced
• 1/2 tsp. red pepper flakes
• Kosher salt and black pepper
• 1/2 lemon

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