Effort easy
Servings: 4

2 cups assorted mushrooms sliced
1 clove of garlic or ...1 tsp minced garlic
3 tbsp olive oil
1/2 cup of finely chopped shallots
1 1/2 cups of arborizo rice
1/2 cup of dry white wine
4 cups of chicken or vegetable broth
1/2 cup of grated Parmesan cheese
1/4 cup of butter

Have all ingredients ready.
Heat 1 Tbsp oil in a 4 qt or larger uncovered pressure cooker.

Add shallots and stir for 1 min.

Add butter and 1/2 of the mushrooms

Stir for 3 min.

Stir in the rice and wine.

Stir for 2 min.

Stir in the broth. Make sure nothing is sticking to the bottom of the pan. Turn off burner and put on pressure lid. Bring to high pressure and cook for 4 minutes.

While the Risotto is cooking heat 2 Tbsp of oil in a separate skillet. Cook remaining mushrooms over high heat until lightly browned and beginning to crisp. Remove from the heat and drain.

Turn off burner with the pressure cooker and fast release the pressure.

Stir in the cheese

Put pressure lid back on the cooker and let the cooker sit for 5-10 minutes.

Stir and serve. Drizzle each portion with the crisp mushrooms.