Barley Risotto

Directions

1. 1
   Heat the butter and oil in the cooker.
2. 2
   Saute the onion and garlic until the on ion is soft but not brown, about 3 minutes.
3. 3
   Stir in the celery and barley until the barley is coated with the fat.
4. 4
   Ad the mushrooms, stock, and water.
5. 5
   Lock the lid in place and over high heat bring to high pressure.
6. 6
   Adjust the heat teaspoon o maintain high pressure and cook for 18 minutes.
7. 7
   Reduce pressure with a quick release method.
8. 8
   Remove the lid, tilting it away from you to allow any excess steam to escape.
9. 9
   The risotto should be slightly soupy, but if there is more than about 13 cup o f unabsorbed liquid, drain off the excess at this point and return the barley teaspoon o the pot.
10. 10
    While cooking over a low flame, stir in the cheese and parsley.
11. 11
    Add salt to taste, and serve immediately.