1cup (3 oz)Asiago or Parmigiano-Reggiano cheese(or Parmesan)
2TablespoonsFresh Flat Leaf Parsley(chopped)
Dried Mushrooms - Place dried Mushrooms in 2 cups of boiling water and let soften for 10 minutes. Using a slotted spoon, transfer Mushrooms to cutting board and coarsely chop. Reserve soaking liquid.Fresh Mushrooms – Clean Mushrooms and slice.
Select Sauté or Browning on your Pressure Cooker and allow to heat. Add oil and butter to cooking pot.
Add rice, shallots and fennel seeds and stir for three minutes.
Add wine and cook until almost evaporated, stirring frequently, about 1 minute.
Mix in Chicken Stock and Mushroom Soaking Water (or Fresh Water) (3.5 cups altogether), Salt and Mushrooms.
Lock lid in place and close Pressure Valve. Cook at High Pressure for 4 minutes. When Beep is heard, do a Quick Release.
Turn Pressure Cooker off and Select Sauté or Browning. Stir rice until creamy and tender but still firm to the bite, approximately 2 minutes. If more liquid is needed, stir in a little more broth or reserved liquid. Add a liquid, a little at a time, until desired creaminess is achieved.
Mix in cheese and parsley and season Risotto with pepper, to taste.
Fresh Mushrooms, such as Cremini (Baby Bellas), can be used in place of Wild Mushrooms.
White Button Mushrooms are not recommended.
For a vegetarian version, substitute Vegetable Broth for Chicken Broth.