Red Wine, Mushroom, and Pancetta Risotto

1. Sauté Pancetta

Select the sauté function on medium in your electric pressure cooker. Add 1 tablespoon of olive oil, then introduce the diced pancetta. Sauté the pancetta for about 6 to 8 minutes, allowing it to render its fat and turn crispy. Once nicely browned, transfer the pancetta to a plate, leaving the flavorful oil in the pot.

2. Cook Mushrooms and Leek

Increase the sauté setting to high and add the remaining 2 tablespoons of olive oil. Add the sliced mushrooms and leek to the pot. Cook them for about 7 to 9 minutes, stirring occasionally, until the mushrooms are golden and the leeks are soft. Transfer this mixture to a 4-cup measuring cup.

3. Prepare Mushroom-Stock Mixture

Add chicken or vegetable stock to the measuring cup until you have a total of 3½ cups of liquid. This combination of mushrooms and stock will be used later in the recipe.

4. Toast Arborio Rice

Add the Arborio rice to the pot along with the salt. Toast the rice for about 3 minutes on the sauté function set to medium. The rice grains should become slightly translucent with a hint of a golden hue.

5. Deglaze with Red Wine

Pour in the red wine and add a pinch of freshly ground black pepper. Stir and let the rice absorb the wine, which should take about 1 to 2 minutes.

6. Pressure Cook Risotto

Incorporate the mushroom-stock mixture and half of the reserved pancetta into the pot with the rice. Secure the lid on the pressure cooker and set it to cook on high pressure for 6 minutes. Once the time is up, carefully release the pressure manually.

7. Finalize and Serve

Open the lid and give the risotto a good stir. Taste and adjust with more salt and pepper if needed. Spoon the risotto into bowls and top each serving with the remaining crispy pancetta. Sprinkle with freshly chopped parsley or dill and, if desired, grate some Parmesan cheese over the top.