MUSHROOM RISOTTO

Serves 4

Ingredients: 1qt chicken or vegetable stock 1oz dried porcini mushrooms 1½lbs mixed mushrooms, trimmed, sliced thin, stems reserved 4T extra-virgin olive oil 4T unsalted butter Kosher salt and freshly ground black pepper 1 medium yellow onion, finely chopped 2 medium cloves garlic, finely minced 1½c risotto rice (Arborio) 1t Worcestershire sauce ¾c dry white wine ¼c heavy cream 1oz Parmigiano-Reggiano cheese, grated fine, plus more for serving Handful finely minced mixed herbs: parsley, chervil, tarragon, and/or chives Instructions: 1. Pour chicken or vegetable stock and dried mushrooms in a microwave-safe bowl. Set in the microwave on high for 5 minutes. 2. Remove mushrooms from stock. Give mushrooms a rough chop. Reserve the stock left in the bowl. 3. In the pressure cooker, set to "sear" and adjust for 8 minutes. 4. Add olive oil and fresh mushrooms, season with salt and fresh ground pepper. Stir occasionally and cook until mushrooms are browned. 5. Add onions, garlic, and porcini mushrooms and cook, stirring frequently until onions are soft, about 4 minutes. 6. Add rice and stir until rice is evenly coated with oil and toasted but not browned, about 3-4 min. 7. Add wine and cook until the alcohol has evaporated, about 2 min. 8. Pour stock from microwave-safe bowl into the pressure cooker pot. Add Worcestershire sauce. Ensure all ingredients are submerged in cooker. 9. Close lid and lock. Set to "steam/veggies" for 5 minutes. 10. When done, quick release until all pressure is released. 11. Open and stir to combine any remaining liquid. 12. Stir in heavy cream, cheese, butter and herbs. If risotto is too soupy, cook a few minutes longer. If it's too thick, add a little hot water. 13. Season to taste with salt and fresh ground pepper, sprinkle with freshly grated cheese, and serve.