Mushroom Risotto Pressure Cooker

• 1 Tablespoon Butter
• 1 Tablespoon Olive Oil
• 1 cup Onions, Chopped
• 1- 1/2 cup Arborio Rice
• 1 pound Mushrooms - (crimini Or Other Mushrooms)
• 3- 1/2 cups Vegetable Or Chicken Stock Or Bouillon, Divided
• 1/2 cups White Wine
• 1 teaspoon Parsley
• 1 teaspoon Thyme
• 2 leaves Bay Leaves
• 1 dash Lemon Juice
• 1 Tablespoon Truffle Oil
• 1 cup Parmigiano-Reggiano

1. Heat butter and oil in the pressure cooker.
2. Saute onions until soft but not brown.
3. Stir in rice, making sure to coat it thoroughly with oil/butter.
4. Stir in mushrooms (1/2 to 1 pound).
5. I like a lot of mushrooms so I use a whole pound.
6. Sometimes I get specialty mushrooms as opposed to regular Crimini.
7. Next add in 3-1/4 cups of stock.
8. Also mix in, parsley, thyme, bay leaves, lemon juice, truffle oil and white wine.
9. Lock the lid in place and over high heat bring to high pressure.
10. Adjust the heat to maintain high pressure and cook for 6 or 8 minutes.
11. Reduce pressure with quick release method.
12. Remove the lid and tip away from you to allow excess steam to escape.
13. Taste the rice and if it is not sufficiently cooked, add a bit more stock and stir.
14. Cook over medium heat until the additional liquid has been absorbed and the rice is desired consistency.
15. When rice is ready, remove bay leaves.
16. Stir in cheese, leaving some to sprinkle on top and serve!

butter, olive oil, onions, rice, mushrooms, vegetable or chicken, white wine, parsley, thyme, bay leaves, lemon juice, truffle oil

Taken from tastykitchen.com/recipes/main-courses/mushroom-risotto-e28093-pressure-cooker/ (may not work)