Instant Pot Wild Mushroom Leek Risotto

INGREDIENTS

2 tbsp

unsalted butter, divided

large leek, white and light green parts only, halved and sliced into half moons (save the dark green tops for veggie stock)

8 oz

cremini mushrooms, stemmed and sliced

3 1/5 oz

package shitaki mushrooms, stemmed and sliced

medium portobello mushroom, stemmed, gills removed, sliced and cut into 2″ pieces

3 cloves

garlic, minced

1/2 cup

dry white wine (I used sauvignon blanc)

1 cup

arborio rice

2 1/2 cups

vegetable stock, homemade or store bought

sprigs fresh thyme or 1 teaspoon dried

1/2 tsp

kosher salt

1/4 cup

freshly grated parmesan, plus more for serving

1 tbsp

lemon zest

1 tbsp

lemon juice

freshly ground black pepper plus more salt if needed