Set your pot to sauté and the cooking oil, if using. Once hot, add the mushrooms and shallots and sauté until softened, approx. 5 minutes.
Then add the rice and stir constantly for 30 seconds and pour in the wine. Stir often, until the wine is mostly absorbed, about 2 minutes.
Add the broth and seasoning and give everything a mix, pushing down any loose bits of rice stuck to the sides of your pot. Close the lid and place the valve in the sealing position. Set the pot to high pressure for 6 minutes. (It will take about 10-15 minutes to build pressure before the timer begins to countdown.) Once the timer completes, quick release the pressure and open the lid once safe to do so.
Optional: Stir in the butter, if using and let rest for another minute or two, if needed to absorb any excess liquid.
Garnish and serve hot.
Use wine that tastes good, and you enjoy! If you won't drink it, don't cook with it either.Before pressure cooking, push down any loose rice sticking to the sides of your pot. You want everything covered with broth, before cooking, so you don't end up with crunchy bits of rice.If your risotto appears watery after pressure cooking, don't worry! That will quickly absorb as it sits. Just give it an extra minute to rest.Fancy it up (if you'd like) with some truffle oil. A little goes a long way!Add more veggies like peas, spinach, or chopped carrots.Leftovers keep refrigerated in a sealed container for up to 4 days. To reheat, add some water, broth or butter to a pan and heat through. You'll need some liquid to loosen, since the Arborio rice will continue to absorb the liquids, as it cools.