Pressure Cooker Mushroom Risotto

Heat olive oil over medium heat in a pressure cooker (if using an electric one, set to “sauté”). Cook mushrooms until softened, about 8 minutes. Add salt, pepper, onion and garlic and cook for 1 minute. Add rice and cook for 1–2 minutes or until the outside of the rice is translucent and the inside looks milky.

Add white wine and soy sauce. Stir well and cook until alcohol smell is gone and wine is almost evaporated, about 2 minutes. Stir in stock and close the pressure cooker.

Cook on low pressure for 5 minutes. Release pressure by running cool water over the lid (for a stovetop pressure cooker) or by using the release valve (on an electric pressure cooker). If the risotto is still very soupy, remove a few ladlefuls of liquid.

Cook risotto for an additional 1–2 minutes with the lid open, stirring constantly, until creamy. Add Parmesan and butter, stir once or twice (but don’t stir in completely!). Close lid (but do not cook any further!) and rest for 2 minutes.

Add the parsley and stir well. Serve immediately with extra cheese.