1 In a pressure cooker over medium heat, melt 2 tablespoons of the margarine with the olive oil. Add the onion and saute until tender and translucent about 5 minutes.2 Add the mushrooms and cook, stirring, until just wilted, about 2 minutes. Stir in the rice and cook, stirring, until the grains are hot and coated with oil, about 2 minutes. Add the wine and continue to cook, stirring often, until the liquid is absorbed.3 Add the 4 cups of stock and 2 cups of water and cover pot according to manufacturers directions and bring up to pressure, cook for 10 minutes and then release the pressure.4 Uncover and adjust seasoning to taste. Add last tablespoon of margarine and serve.