Wild Mushroom Risotto

Heat a 5½ quart pressure cooker over medium hear. Add the olive oil and butter then onions. Saute the onions until tender. Ass the mushrooms, saute for 3 minutes or until tender. Add the rice and stir until the rice looks opaque. Add the wine and stir. Add the stock and bring to a boil then lick the lid in place. Bring up to medium pressure and reduce heat to maintain even pressure. Cook for 7 minutes and open with quick release method. Stir in cheese and serve in pre-baked puff pastry shells with center removed.