1/2cupsdiced yellow onion, (about 1/2 medium onion)
1 1/2cupsarborio rice, or other short grain white rice
4oz. mixed fancy mushrooms, oyster, shitake, portobello, medium chop
1/2cupdry white wine
1/2cupfreshly grated parmesan cheese
1/2 to 1tspsalt,
Set your electric multi cooker to saute, add the olive oil and diced onion and cook for 2 minutes to soften slightly.
Add the rice to the pot and stir to coat the rice with the oil, 30 seconds, then add the chopped mushrooms and white wine. Stir until most of the wine is absorbed, about 2 minutes.
Add the vegetable broth, put the lid on the cooker and set for steam, high pressure for 4 minutes.
Once the pressure cooker is done, manually release the pressure and remove the lid. Turn the cooker back on to saute, and cook to reduce the liquid slightly, if necessary. (The rice should be somewhat watery).
Stir in the parmesan cheese and taste, adjust salt and pepper as desired.
Serve immediately, garnish with chopped parsley and additional grated parmesan.
Adapted from a Lorna Sass recipe as told by Mark Bittman in the New York Times.