Preheat a pressure cooker on the Sauté function for 2 minutes. Add the shallots and brown in the butter for 2 minutes. Add the rice and cook for 1 minute, stirring with a wooden spoon to coat in the butter.
Deglaze with the wine and cook, stirring, until the liquid has been almost completely absorbed. Add the broth and mix well.
Cover and select the Soup function. Set the machine to cook for 6 minutes.
Meanwhile, in a large non-stick skillet over high heat, cook the mushrooms in the oil until golden, about 10 minutes. Season with salt and pepper.
Let the pressure release manually. Once the pressure is released, remove the lid. Add the Parmesan and cooked mushrooms. Stir until creamy. Add more broth as needed. Season with salt and pepper.
Serve in shallow bowls and garnish with more Parmesan, if desired.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.