Sur La Table's Risotto Al Funghi

1. In a pressure cooker, heat olive oil over medium heat. Add onion and saute until translucent. Add rice and cook, stirring often, until lightly golden. 2. Add fresh and dried mushroom; stir to mix. Add wine, stir to mix. Add broth. Increase heat to high. 3. Stir in fresh herbs of choice and bring to a boil. 4. Close lid and bring to low pressure over high heat. Adjust heat to stabilize pressure at low pressure. Cook for 7 minutes. If pressure cooker does not have adjustable pressure, cook for 6 minutes. 5. Remove from heat and quick-release the pressure. Stir in parmesan cheese. Add salt & pepper to taste. Note: If you double this recipe, increase the broth to only 3 1/2 cups.