Mushroom Risotto – Pressure Cooker

Heat butter and oil in the pressure cooker. Saute onions until soft but not brown. Stir in rice, making sure to coat it thoroughly with oil/butter. Stir in mushrooms (1/2 to 1 pound). I like a lot of mushrooms so I use a whole pound. Sometimes I get specialty mushrooms as opposed to regular Crimini. Next add in 3-1/4 cups of stock. Also mix in, parsley, thyme, bay leaves, lemon juice, truffle oil and white wine.

Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 6 or 8 minutes. Reduce pressure with quick release method. Remove the lid and tip away from you to allow excess steam to escape.

Taste the rice and if it is not sufficiently cooked, add a bit more stock and stir. Cook over medium heat until the additional liquid has been absorbed and the rice is desired consistency.

When rice is ready, remove bay leaves. Stir in cheese, leaving some to sprinkle on top and serve!