Instructions: In a 2-quart pressure frypan or larger pressure cooker, heat olive oil over medium high heat. Add onion and saute until translucent.

Add rice, stirring often, until lightly golden. Add mushrooms, stir to mix. Add wine, stir to mix. Add tomatoes and broth. Increase heat to high.

Stir in fresh herb of choice. Continue to stir until mixture comes to a boil.

Close lid and bring pressure to first red ring (8 pounds pressure) over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 7 minutes.

Remove from heat and use Cold Water Release Method.

Stir in Parmesan cheese.

This recipe yields 4 to 6 servings.

Comments: If you double this recipe, only increase the broth to 3 1/2 cups. To get a rich, creamy taste, add butter or cream to embellish the recipe.

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