Instructions: Rinse dried mushrooms under cold running water to remove any grit. Chop coarsely and set aside.

In a 5- to 7-quart pressure cooker, melt 2 tablespoons of butter over medium heat. Add onion and cook until softened, about 3 minutes. Stir in reserved mushrooms and garlic and cook for 30 seconds. Add rice, stir constantly until it is well coated with butter but not browned, about 1 minute. Add wine and cook until almost completely evaporated, about 2 minutes. Add water and broth.

Lock lid in place. Bring to high pressure over high heat. Adjust heat to maintain pressure. Cook 6 minutes. Remove from heat and quick release the pressure. Open lid, tilting it away from you to block any escaping steam. Taste risotto. It should be al dente. If necessary, return to medium-low heat, add 1/2 cup broth or water and stir until rice is tender and liquid is creamy. Stir in Parmesan and Gorgonzola if desired. Add remaining butter, season with salt and pepper. Serve immediately.

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