Make the risotto creamy: Cook the risotto for an additional 1-2 minutes with the lid open, stirring constantly, until creamy using the sauté setting. Add the Parmigiano-Reggiano and butter, stir once or twice but don’t stir in completely. Close the lid but do not cook any further and rest for 2 minutes. Now add the parsley and stir well. Serve immediately with extra cheese.