Great risotto is easy with a pressure cooker and here's proof!
Heat Olive oil and 2 Tbsp butter in pressure cooker.
Add onion and garlic, saute until translucent (7-10 min.).
Add rice, stir until saturated with oil.
Add mushrooms, stir.
Add broth and wine.
Cover and cook on high for 7 minutes.
Quick release pressure, add remaining 2 Tbsp. butter.
Stir in Parmesan cheese and serve.