Sausage and Mushroom Risotto
  • 4tablespoons extra virgin olive oil
  • 1/2 – 1lb. spicy Italian sausage
  • 1package fresh mushroomscleaned and thickly sliced (we love portobellos)
  • salt and pepper to taste
  • 1medium Yellow Onionfinely chopped
  • 2medium cloves garlicfinely minced
  • 1 1/2cups Arborio rice
  • 3/4cup dry white wineoptional
  • 2teaspoons Soy Sauce
  • 1quart chicken, beef or vegetable stock
  • 1ounce Parmigiano-Reggiano cheesefinely grated, plus more for serving
  • 2tablespoons Buttercold
  • handful Parsleyfinely minced
  1. Cook the sausage and mushrooms: Heat the olive oil over medium heat in a pressure cooker set to “sauté.” Cook the sausage until no longer pink and the mushrooms until softened, about 8 minutes. Season with salt and pepper to taste.
  2. Add onion, garlic and rice: Add the onion and garlic and cook for 1 minute. Add the rice and cook for 1-2 minutes or until the outside of the rice is translucent and the inside looks milky.
  3. Add the liquids: Add the white wine and soy sauce. Stir well and cook until the alcohol smell is gone and the wine is almost evaporated, about 2 minutes. Stir in the stock and close the pressure cooker.
  4. Cook the risotto: Cook on low pressure for 5 minutes. Release the pressure by using the release valve. If the risotto is still very soupy, remove a few ladles of liquid.
  5. Make the risotto creamy: Cook the risotto for an additional 1-2 minutes with the lid open, stirring constantly, until creamy using the sauté setting. Add the Parmigiano-Reggiano and butter, stir once or twice but don’t stir in completely. Close the lid but do not cook any further and rest for 2 minutes. Now add the parsley and stir well. Serve immediately with extra cheese.