Pressure Cooker Mushroom Risotto Recipe

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• 1 quart homemade or store-bought low-sodium chicken stock or vegetable stock
• 1 ounce dried porcini mushrooms(optional)
• 4 tablespoons extra-virgin olive oil
• 4 tablespoons unsalted butter
• 1.5 pounds mixed mushrooms, such as shiitake, cremini, oyster, and chanterelle(trimmed and thinly sliced, stems reserved)
• 1 Kosher salt and freshly ground black pepper
• 1 medium yellow onion(finely chopped, about 6 ounces)
• 2 medium cloves garlic(finely minced)
• 1.5 cups risotto rice, such as arborio or vialone nano(about 300g)
• 2 teaspoons soy sauce
• 1 tablespoon light miso paste
• 0.75 cup dry white wine
• 0.25 cup heavy cream(optional; see note)
• 1 ounce finely grated Parmigiano-Reggiano cheese(plus more for serving)
• 1 handful finely minced mixed fresh herbs, such as parsley, chervil, tarragon, and/or chives