Cook the mushrooms: Heat the olive oil over medium heat in a pressure cooker (if using an electric one, set to "sauté"). Cook the mushrooms until softened, about 8 minutes.
Add onion, garlic and rice: Add the onion and garlic and cook for one minute. Add the rice and cook for 1-2 minutes or until the outside of the rice is translucent and the inside looks milky.
Add the liquids: Add the white wine and soy sauce. Stir well and cook until the alcohol smell is gone and the wine is almost evaporated, about 2 minutes. Stir in the stock and close the pressure cooker.
Cook the risotto: Cook on low pressure for 5 minutes. Release the pressure by running cool water over the lid (for a stovetop pressure cooker) or by using the release valve (on an electric pressure cooker). (If the risotto is still very soupy, remove a few ladles of liquid.)
Make the risotto creamy: Cook the risotto for an additional 1-2 minutes with the lid open, stirring constantly, until creamy (for electric pressure cooker: use the sauté setting). Add the Parmesan and butter, stir once or twice (but don't stir in completely!). Close the lid (but do not cook any further!) and rest for 2 minutes. Now add the parsley and stir well. Serve immediately with extra cheese.
Broth: Either chicken broth or vegetable broth work best here.
Mushrooms: I used brown button mushrooms, but feel free to use white mushrooms if that's what you have on hand. You can also use a mix of different mushrooms for a more interesting flavor - my kids will only eat button mushrooms though, so that's what I use.
White wine: If you avoid alcohol, then just use more broth in place of the wine. It will change the flavor a little, but it's still delicious. If you need a wine recommendation, I suggest a dry white wine like Sauvignon Blanc or Pinot Grigio.
Rice: I strongly recommend using a rice intended for risotto - Arborio would be the most commonly sold one.
Soy sauce: The soy sauce may look weird as a risotto ingredient, but it's there to help bring out all the amazing flavor from the mushrooms. Don't worry if you don't have any on hand, just leave it out. It's a detail, not a main ingredient 😉
Cook the mushrooms until they release their juices, and then a bit longer until most of the juices have evaporated again. It will take a little time, but it's worth it for flavor and texture.
The rice mustn't burn when you sauté it, otherwise it will stay crispy.
If your risotto is still extremely soupy when you open the pressure cooker, remove a ladle or two of broth and see if that improves the texture (this has only happened to me once when I accidentally used long grain rice instead of risotto rice, but you never know!).