Makes 6-8 servings

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2 tablespoons extra-virgin olive oil

2 shallots, finely chopped

1 leek, white and pale green parts only, thinly sliced

1 pound fresh white or brown mushrooms, cut or torn

11/2 cups arborio rice

1/2 cup dry white wine

1 quart chicken stock

1/2 ounce dried porcini, shiitake, or oyster mushrooms

Kosher salt and freshly ground pepper

1/2 cup finely grated Parmigiano-Reggiano

Garnish: Thinly sliced fresh chives

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1. Set a 6- to 8-quart multicooker to saute and heat the oil until hot. Stir in the onion, leek, and 1 teaspoon salt. Cook, stirring, until golden, about 6 minutes. Stir in the mushrooms and cook until their liquid is released, 3 to 6 minutes. Add the rice, stirring to coat. Stir in the wine and cook until reduced to almost nothing.

2. Add the stock and dried mushrooms. Secure the lid and manually set the pressure cooker to 7 minutes and let cooker come to pressure. When time is complete, turn off cooker, vent pressure, then remove lid.

3. Stir in the cheese and serve sprinkled with the chives.

- Adapted from The Farm Cooking School Cookbook (Burgess Lea Press)

Per serving (based on 8): 234 calories, 8 grams protein, 34 grams carbohydrates, 2 grams sugar, 6 grams fat, 8 milligrams cholesterol, 523 milligrams sodium, 2 grams dietary fiber.

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