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1
Heat the oil in a 2 1/2-quart or larger pressure cooker.
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2
Add the onions, and cook over high heat for 1 minute, stirring frequently.
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3
Stir in the rice, taking care to coat it with the oil.
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4
Cook for 30 seconds, stirring constantly.
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5
Stir in the wine.
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6
Cook over high heat until the rice has absorbed the wine, about 30 seconds.
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7
Stir in 3 cups of the broth and the porcini, taking care to scrape up any rice that might be sticking to the bottom of the cooker.
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8
Lock the lid in place.
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9
Over high heat, bring to high pressure.
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10
Reduce the heat just enough to maintain high pressure, and cook for 4 minutes.
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11
Turn off the heat.
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12
Quick-release the pressure by setting the cooker under cold running water.
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13
Remove the lid, tilting it away from you to allow the steam to escape.
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14
Set the cooker over medium-high heat, and stir vigorously.
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15
The risotto will look fairly soupy at this point.
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16
Boil while stirring every minute or so, until the mixture thickens and the rice is tender but still chewy, 1 to 4 minutes.
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17
Stir in the peas when the rice is almost done.
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18
(If the mixture becomes dry before the rice is done, stir in the extra 1/2 cup of broth.
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19
The finished risotto should be slightly runny; it will continue to thicken as it sits on the plate.)
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20
Turn off the heat.
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21
Stir in the Parmesan, and salt and pepper to taste.
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22
Serve immediately, garnished with a little parsley.
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23
Pass extra Parmesan at the table.
