1/2cup finely chopped shallots, it is ok to use white onions
3garlic cloves, minced
1 1/3cups medium-grain rice or arborio rice
1cup vermouth or other dry white wine, divided use
3cups chicken broth
2ounces fresh Parmigiano-Reggiano cheese, divided
Place the Instant Pot on saute, add butter, when the butter has melted add shallots. Saute the shallots until they have become translucent. Add garlic and saute until the garlic becomes fragrant. Add rice, stir until the rice is coated with the melted butter. Cook rice for about 1 minute. Add half of the vermouth. Stir the vermouth in, it will be absorbed into the rice. When the vermouth has been absorbed add the remaining Vermouth and chicken broth. Add 1 ounce of Parmesan cheese and salt, stir in the cheese and salt into the liquid.
Place the lid on the pressure cooker.
Cook for 8 minutes on high, you can set this manually. After the rice has finished cooking you can either allow it to release naturally, or you can manually release the pressure. Before serving add the remaining cheese.