Instant Pot Risotto with Red Wine, Mushrooms and Pancetta | Melissa Clark

In the pot of an electric pressure cooker, using the saute function set on medium, heat 1 tablespoon of the oil until hot. Add the pancetta and cook, stirring occasionally, until golden and crisp on all sides, 6 to 8 minutes. Transfer the pancetta to a paper towel-lined plate. 

Raise the saute heat to high and stir in the mushrooms and leek. Cook, stirring occasionally, until just browned, 7 to 9 minutes. Stir in the garlic and cook for 1 minute longer, until fragrant. 

Use a slotted spoon to transfer the mushroom mixture to a 4-cup measuring cup, then pour enough stock into the measuring cup so that the mushrooms and liquid together make 3 ½ cups. 

Reduce the heat to medium and add the remaining 2 tablespoons oil to the pot. Stir in the rice and salt and cook until lightly toasted, stirring occasionally, about 3 minutes. Stir in the wine and a generous amount of pepper and cook until all the liquid is absorbed by the rice, 1 to 2 minutes. Stir in the mushroom stock mixture and half of the cooked pancetta. 

Seal the pot and cook on high pressure for 6 minutes. Manually release the pressure, then stir until the risotto is nice and creamy, about 2 minutes. Taste and add more salt and pepper, if necessary. Serve sprinkled with the remaining crispy pancetta, parsley, and Parmesan, if desired. 

Note: To make this vegan, skip the Parmesan and pancetta and add an extra 4 ounces of mushrooms to the pot. If you like, you can finish this with a sprinkling of nutritional yeast, though there's enough going on that you wouldn't miss it.