Here's one that Paula (Browneye) posted a long time ago on a pressure cooker thread. It is wonderful! Jennifer, your recipe looks great too and I will have to make it soon as I love risotto in the pressure cooker.
Risotto With Mushrooms
1/4 cup dried porcini mushrooms
1 cup boiling water
3 tblsp unsalted butter (I use less)
1 small onion, finely chopped
1 cup Italian Arborio Rice
1/4 cup dry white wine
2 cups Chicken stock, beef stock or Vegetable stock
1/3 cup freshly grated Parmesan cheese
1/8 teaspoon freshly ground white pepper
Soak the dried porcini in the boiling water for 6-8 minutes, or until hydrated. Remove the porcini and coarsely chop.
Heat 2 tblsp. of the butter in the pressure cooker over medium-high heat. Add the onion and saute 4-5 minutes, or until soft. Stir frequently so that the onion does not brown. Add the rice, and saute, stirring often, until lightly golden. Add the white wine, stock, and porcini. Stir well.
Position the lid and lock in place. Raise the heat to high and bring to high pressure. Cook 7 minutes. Remove from heat and lower pressure using the quick release method.
open the pressure cooker, and stir in the remaining tablespoon of butter (OPTIONAL), the parmesan, and the pepper. Let the risotto sit until the cheese is melted. Serve.
You can also saute some fresh veges, while this is cooking, then stir them in at the end for a Primavera version. i.e. garlic, onion, asparagus, zucchini, fresh tomatoes, etc. Very nice meal and quick
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