Mushroom Risotto - Pressure Cooker

2 tablespoons butter
2 tablespoons olive oil
1 cup diced onions
2 cups arborio rice
8 ounces sliced mushrooms
4 cups chicken broth
1/2 cup white wine
1/4 cup grated parmesan cheese
salt and pepper

In pressure cooker, simmer chopped onions in hot olive oil and butter for three minutes, stirring often. Do not brown.
Add mushrooms and Arborio and stir constantly for additional minute.
Add broth and wine; stir.
Close lid and bring up to high pressure and cook for 7 minutes.
Release pressure using cold-water release.
Stir thoroughly, adding in grated Parmesan cheese and salt and pepper.