Mushroom Risotto, too good not to share

Risottos are so creamy and delicious.   I have never minded standing at the stove and stirring and stirring anything that tastes so good, like a roux, a custard, a risotto.  You know they require patience and constant attention.  But, in the case of this risotto, you can make it in only seven minutes, and even better, your attention can be given to whatever you are serving with the risotto.  It happily prepares itself and the results are amazing.  Hope you like this one.

Mushroom Risotto Pressure Cooker

Yield: 6 servings
Time: 7 min (10 min prep)

2 tablespoons butter
2 tablespoons olive oil
1 cup diced onions (I use 3 shallots, when available)
2 cups arborio rice
8 ounces sliced mushrooms
4 cups chicken broth
1/2 cup white wine
1/4 cup grated parmesan cheese
salt and pepper

In pressure cooker, simmer chopped onions in hot olive oil and butter for three minutes, stirring often. Do not brown.
Add mushrooms and Arborio rice and stir constantly for additional minute.
Add broth and wine; stir.
Close lid and bring up to high pressure and cook for 7 minutes.
Release pressure using cold-water release.
Stir thoroughly, adding in grated Parmesan cheese and salt and pepper.