Pressure-Cooker Porcini Risotto

cooking.nytimes.com

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1 tablespoon olive oil or butter

½ cup finely chopped onions

1 ½ cups arborio rice

½ cup dry white wine or dry vermouth

3 to 3 ½ cups chicken or vegetable broth

1 ounce dried porcini, broken into bits

1 cup frozen peas

½ cup grated Parmesan, plus more to pass at the table

Salt and freshly ground pepper to taste

2 tablespoons chopped parsley, for garnish

Directions at cooking.nytimes.com

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