Pressure Cooker Mushroom Risotto Recipe

Ingredients (15)

• 1 quart (950ml) homemade or store-bought low-sodium chicken stock or vegetable stock
• 1 ounce (30g) dried porcini mushrooms (optional)
• 4 tablespoons (60ml) extra-virgin olive oil
• 4 tablespoons (50g) unsalted butter
• 1 1/2 pounds (700g) mixed mushrooms, such as shiitake, cremini, oyster, and chanterelle, trimmed and thinly sliced, stems reserved
• Kosher salt and freshly ground black pepper
• 1 medium yellow onion, finely chopped (about 6 ounces; 170g)
• 2 medium cloves garlic, finely minced
• 1 1/2 cups (about 300g) risotto rice, such as arborio or vialone nano
• 2 teaspoons (10ml) soy sauce
• 1 tablespoon (15ml) light miso paste
• 3/4 cup (175ml) dry white wine
• 1/4 cup (60ml) heavy cream (optional; see note)
• 1 ounce (30g) finely grated Parmigiano-Reggiano cheese, plus more for serving
• Handful finely minced mixed fresh herbs, such as parsley, chervil, tarragon, and/or chives