Artichoke, Mascarpone, and Serrano Ham Risotto

2 tbsp butter 1 tbsp olive oil ⅓ cup onion chopped 1 clove garlic, chopped 1 ½ cups Arborio rice ¼ cup white wine ¼ lb (120 g) serrano ham 3 cups chicken broth ¼ cup Mascarpone cheese ¼ cup Parmesan cheese 1 jar artichoke bottoms, quartered Salt and pepper to taste Sliced almonds and chopped fresh cilantro for serving


Turn on the Saute mode and set the timer for 8 minutes to start heating up the pot. 

Add the butter, olive oil, chopped onion, and minced garlic into the pot and let them cook for about 5 minutes until they become fragrant and softened. 

Once the onions and garlic are cooked, add the rice into the pot and sauté for an additional minute to lightly toast the grains. 

Pour in ¼ cup of white wine into the pot and stir continuously for about 2 minutes to allow the alcohol to cook off and the flavors to meld. 

1. After sautéing, cancel the Saute mode to stop the cooking process.

Add the diced Serrano ham and the broth into the pot, ensuring everything is well mixed together. 

Lock the lid of the Instant Pot® securely and set the Pressure Cook function to High for 5 minutes to cook the rice and ingredients under pressure.