20
1 tablespoon olive oil
1 pound sweet Italian sausage, sliced on the bias
½ cup chopped shallots (about 1 large)
2 cloves garlic, minced
½ cup sliced sun-dried tomatoes
1½ cups short-grain rice, like Arborio or Carnaroli rice
¾ teaspoon salt
freshly ground black pepper
½ cup white wine
3½ cups chicken stock
½ cup grated Parmesan cheese
¼ cup sliced fresh basil
Risotto with Sun-Dried Tomato and Sausage
Directions
1. Pre-heat the pressure cooker using the BROWN setting.
2. Add the oil and brown the sausage. Add the shallots and garlic and cook for a few minutes. Stir
in the sun dried tomatoes, rice, salt and pepper. Add the wine and stock and lock the lid in place.
3. Pressure cook on HIGH for 7 minutes.
4. Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid. Stir in the
cheese and season to taste with salt and pepper. Sprinkle the basil on top.
21
Serves 4Serves 6
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