Multi Cooker Mushroom Risotto
Ingredients
- 1 Tbs. unsalted butter
- 2 Tbs. olive oil
- 12 oz. (375 g) wild mushrooms, brushed clean, trimmed and cut into bite-size pieces
- 2 shallots or 1/2 yellow onion, finely chopped
- 1 1/2 cups (10 1/2 oz./330 g) Arborio rice
- 1/2 cup (4 fl. oz./125 ml) dry white wine or vermouth
- 4 cups (32 fl. oz./1 l) low-sodium vegetable or chicken broth, plus more if needed
- 1/2 cup (2 oz./60 g) grated Parmesan cheese, plus shaved Parmesan for garnish
- Chopped fresh chives for garnish
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