• 1 cup dry vermouth or dry white wine, divided
• 3 cups chicken broth
• 2 ounces fresh Parmigiano-Reggiano cheese , divided
• 1/2 teaspoon salt

Instructions

1. Set instant pot to sauté and add butter.
2. When butter is melted, add shallots and sauté until translucent.
3. Add garlic and sauté until fragrant.
4. Add the rice and stir to coat with butter. Cook for a minute.
5. Add half the vermouth/wine and stir into the rice until it is absorbed.
6. Add remaining vermouth/wine and chicken broth.
7. Stir in 1oz of parmesan and salt.
8. Place the lid on and cook for 8 minutes on high pressure.
9. Add remaining cheese before serving.

Notes:

Source: copykat.com