Risotto With Porcini Mushrooms

An Italian delicacy made in a pressure cooker

3/4 ounce dried Porcini mushrooms, quickly rinsed
1 cups boiling water
2 to 2 cups vegetable or chicken stock
1 Tbs. olive oil
lb. Crimini or domestic mushrooms (chopped)
1 cups thinly sliced leeks (white and light green parts)
1 tsp. finely minced garlic
tsp. dried oregano leaves
1 cups arborio rice
1 tsp. salt, or to taste (less if stock is salted)

2 Tbs. minced fresh Italian parsley
1/3 to 1/2 cup fresh grated Parmesan cheese (or freshly squeezed lemon juice or balsamic to taste)

Place Porcini in a 2-cup liquid measuring cup. Pour the boiling water on top, cover and set aside for 10 minutes. After 10 minutes, lift Porcini out with a slotted spoon and pour the Porcini liquid into a 4-cup liquid measuring cup. Add enough vegetable/chicken stock to this Porcini stock to measure 3 cups. Rinse the mushrooms and cut off and discard any tough bits. Coarsely chop the Porcini and set aside.

Heat oil and cook leeks and garlic for 1 minute. Add oregano and rice, coating the rice with the oil. Stir in Porcini and Crimini mushrooms, the liquid stock mixture, and salt. Lock lid in place, bring to high pressure, and cook 5 minutes. Reduce pressure with quick release method (run under cold water). Open and stir in parsley and Parmesan. Cook over medium heat until desired consistency is reached. Stir in lemon juice or vinegar to taste (if using).