- 1 tbsp olive oil - 1 large sweet onion, diced - 4 cloves garlic, minced - 1 package of Jennie O Hot Turkey Italian Sausage - 1 cup arborio rice, do not rinse first - ½ cup dry white wine (i.e pinot) - 1 3/4 cups chicken broth - 1 tbsp of fresh thyme (or less depending on your liking) - 2 tbsp butter - 3/4 cup of parmesan cheese
1. Press Sauté and allow the inner pot to heat up. Add the olive oil, heat it until it shimmers, then add the onion. Saute the onions, stirring occasionally, until soft, 4-5 minutes. Add garlic and cook 1 minute more. 2. Squeeze sausage out of casings into the onion and garlic. Cook throughly until no pink. 3. Remove mixture to bowl. 4. Add the arborio rice and sauté the rice for about 2 minutes, or until very fragrant and chalky white in appearance. 5. Add the white wine to the pot and continue to sauté until the wine has been absorbed, about 3 minutes. 6. Press the Cancel button. Add the broth and sausage mixture and stir to combine, then top with fresh thyme. 7. Secure the lid and ensure the pressure valve is set to Sealing. Press the Pressure Cook Button, adjust to High Pressure, and set the timer for 5 minutes. 8. Once the time goes off, do a quick release for the pressure. Allow the pressure to release until the float valve has dropped. 9. Remove the lid from the pressure cooker, then add butter and one-third of the parmesan cheese. Using a rubber spatula, mix until smooth. 11. Add the remaining cheese, folding until the cheese melts into the risotto. 12. Garnish with fresh thyme if desired and serve immediately.
Notes/Quick Tips: - You can do all kinds of things with this risotto. If you don't want to add the sausage, you can do it plain but make sure you use 2 cups of chicken broth instead. I lowered the broth because there is juice from the sausage. -You could do mushrooms too! or any kind of veggies. Be creative.
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