Step 1

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.

Step 2

Select Sauté or Browning on your Pressure Cooker and allow to heat. Add oil and butter to cooking pot.

Step 3

Add rice, shallots and fennel seeds and stir for three minutes.

Step 4

Add wine and cook until almost evaporated, stirring frequently, about 1 minute.

Step 5

Mix in Chicken Stock and Mushroom Soaking Water (or Fresh Water) (3.5 cups altogether), Salt and Mushrooms.

Step 6

Lock lid in place and close Pressure Valve.  Cook at High Pressure for 4 minutes.  When Beep is heard, do a Quick Release.

Step 7

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.

Step 8

Mix in cheese and parsley and season Risotto with pepper, to taste.