Ingredients

• Arborio risotto rice300 g
• Chicken breast or thighs, diced350 g
• Button mushrooms, sliced250 g
• Large onion, finely chopped1
• Garlic, finely chopped2 cloves
• Hot chicken stock750 ml
• Cooking cream or whipping cream200 ml
• Grated Parmesan cheese100 g
• Butter2 tbsp
• Olive oil1 tbsp
• Fresh parsley1 handful
• Pepper and salt to taste

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1. 1Set the smart multi-cooker to the Sear / Sauté setting. Heat 1 tbsp olive oil and 1 tbsp butter in the pot.
2. 2Add the diced chicken with a little pepper and salt. Fry for 4–5 minutes until golden brown, then transfer to a plate.
3. 3Sauté the chopped onion and garlic for 2 minutes on the Sear / Sauté setting.
4. 4Add the mushrooms and cook for another 3 minutes.
5. 5Add the risotto rice and stir for 1–2 minutes until the grains look translucent.
6. 6Pour in the hot chicken stock and cream. Scrape the bottom thoroughly with a wooden spatula to loosen any browned bits.
7. 7Return the chicken to the pot and stir once. Close the lid and cook on Pressure Cook for 6–7 minutes.
8. 8Release the pressure and carefully open the lid.
9. 9Vigorously stir in the Parmesan and remaining 1 tbsp butter until the risotto is creamy.
10. 10Finely chop the parsley and stir half of it into the risotto. Season with black pepper and garnish with the remaining parsley.
11. 11Serve immediately in deep plates. Serving suggestion: add an extra sprinkle of Parmesan and serve with a warm piece of baguette with herb butter for dipping.