Pressure Cooker Mushroom Risotto Recipe

low-sodium chicken stock   or vegetable stock, or (950ml) homemade

dried porcini mushrooms   (optional)

1⁄2 pounds (700g) mixed mushrooms   such as shiitake, cremini, oyster, and chanterelle, trimmed and thinly sliced, stems reserved

extra-virgin olive oil  

unsalted butter  

Kosher salt and freshly ground black pepper  

medium yellow onion   finely chopped (about 6 ounces; 170g)

medium cloves garlic   finely minced

1⁄2 cups risotto rice   such as arborio or vialone nano

soy sauce  

light miso paste  

⁄4 cup dry white wine  

⁄4 cup heavy cream   (optional; see note)

finely grated Parmigiano-Reggiano cheese   plus more for serving

finely minced mixed fresh herbs   such as parsley, chervil, tarragon, and/or chives