Truly shroomtastic.
1 1/2 pounds mixed mushrooms, such as shiitake, cremini, oyster, and chanterelle, trimmed and thinly sliced, stems reservedKosher salt and freshly ground black pepper1 1/2 cups risotto rice, such as arborio or1/4 cup heavy cream Handful finely minced mixed fresh herbs, such as parsley, chervil, tarragon, and/or chivesPlace chicken stock and dried mushrooms in a microwave-safe container and microwave on high power until simmering, about 5 minutes. Remove from microwave.
Add rice and cook, stirring, until rice is evenly coated in oil and toasted but not browned, 3 to 4 minutes. Stir in soy sauce and miso paste until evenly incorporated.Add wine and cook, stirring, until raw alcohol smell has cooked off and wine has almost fully evaporated, about 2 minutes.Pour stock into pot through a fine-mesh strainer, discarding mushroom stems. Scrape any grains of rice or pieces of onion from side of pressure cooker so that they are fully submerged.
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