White Truffle Risotto

Source: Technique learned from various sources but I just put this together (in the pressure cooker, of course)
Serves: 4

1 medium onion, finely chopped
2 T extra virgin olive oil
1/2 lb of your favorite wild mushrooms (we used an Oregon porcini-like variety in this one), thinly sliced
12 oz arborio or carnaroli rice
1/2 c dry white wine
26.5 oz chicken broth
2 T butter
2 oz grated parmesan cheese
Salt & Pepper
White Truffles & Good Extra Virgin Olive Oil for garnish

In a pressure cooker, sweat the onion, olive oil, and sprinkle of salt over medium-low heat for 8-10 minutes until the onion is translucent. Do not let the onion brown. Add the mushrooms and a generous grind of pepper. Cook 5-6 minutes until the mushrooms reduce a bit, stirring occasionally. Turn heat to medium high and add rice, turning to coat. Add wine and broth, turn the heat to high and cover. Cook under high pressure per your manufacturer's instructions for four minutes. Quick release the pressure and return to medium heat until the consistency is how you like it (I usually simmer an additional 3-5 minutes). Remove from heat and stir in the butter and cheese. Portion out into bowls, shave some truffle over the risotto, and garnish with a small drizzle of olive oil.