Method:

1). Fry the mushrooms over a high heat with a tablespoon of butter, salt, pepper and dried Italian herbs.
2). Set Instant Pot to Sauté function, and heat butter till melted. Add in onions and cook for 3 minutes, stirring frequently.
3). Stir in the rice, taking care to coat it with oil. Cook for 30 seconds, stirring constantly.
4). Add in the wine. Stir until rice has absorbed the wine (about 1 minute).
5). Add in 3 cups of the mushroom stock and the mushrooms.
5). Lock the lid of the Instant Pot in place. Cook at high pressure for 4 minutes. Manually release pressure.
6). The risotto will look fairly soupy at this point. Turn the Sauté function back on, and stir every 30 seconds or so, until the mixture thickens and the rice is tender but still chewy (about 5 minutes). If the mixture becomes dry before the rice is done, stir in the extra 1/2 cup of mushroom stock. (The finished risotto should be slightly runny, it will continue to thicken as it sits on the plate).
7). Stir in peas and 1/2 cup Parmesan when the rice is almost done.
8). Serve immediately garnished with parsley, salt, and pepper. Leave the extra parmesan and remaining bottle of white wine on the table for guests.