Creamy Gruyere And Parmesan Risotto

Serves: 4 


  • 2 tablespoons of sweet butter
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 ½ cups Arborio rice
  • 3 ½ chicken stock
  • 1 cup grated Gruyere cheese (4 oz)
  • ¼ cup grated Parmesan cheese
  • Salt and pepper to taste


  1. Heat the butter and oil and garlic in the cooker on the Brown setting. Sauté the garlic until soft but not brown, about 2 minutes.
  2. Stir in the rice, making sure to coat it thoroughly.
  3. Pour in the stock. Lock the lid in place and set to rice cook.
  4. Once rice cook cycle is complete release pressure but allow the risotto to rest on the warm cycle with the lid on for about 5 minutes.
  5. Then open the lid, stir in the Gruyere and Parmesan, add salt to taste. Serve immediately.