Instant Pot® Risotto alla Milanese
This recipe dates back to the 1500s and originates in Milan. Typically there are very few ingredients in this dish, resulting in a risotto that is deep yellow with a delicate flavor. I've changed the ingredients to suit modern cooks; originally beef marrow was used, something that is difficult to find. This recipe makes six, very large servings. It does not reheat well.
Homemade chicken broth tastes best for this risotto. Ideally unsalted or if you use store-bought chicken broth, try buying one with no salt added or a low salt version.