Risotto

Set a 6-qt Instant Pot to the high saute setting. Melt 1 tablespoons butter, drizzle 1 tablespoon olive oil; add garlic and shallot, and cook, stirring often, until shallots have become translucent, about 2 – 3  minutes. Next stir in arborio rice.

Stir in white wine and veggie or chicken broth. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

Stir in spinach, asparagus, peas and remaining 2 tablespoons butter. Stir until the spinach has wilted and veggies are warm about 2 minutes. Stir in parmesan until heated through, about 30 seconds to 1 minute.

Serve immediately, drizzle with nice extra virgin olive oil.

Parmesan Crusted Egg

Place bread crumbs and parmesan in a shallow container. Mix the parmesan in and season. Separate your eggs one at a time placing the yolk in the bread crumbs, sprinkle crumbs on top. Refrigerate uncovered for at least 30 minutes. This develops a little bit of a skin on the egg yolk making it easier to handle. If you are entertaining you can do this several hours ahead and refrigerate. Fry in hot oil at 350* for just a minute or two.