Risotto Bolognese
By :Chop Secrets
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Votes: 2
Rating: 2.5
Rate this recipe!
Cuisine Modern
Difficulty Easy
Browse Category Kid-Friendly, Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Prep Time 5 minutes
Cook Time 35 minutes
Servings
4 - 6 servings
Ingredients
  • 3 slices bacon chopped
  • 1/2 of an onion finely diced
  • 1/2 cup carrot diced
  • 1/2 cup celery diced
  • 1 clove garlic minced
  • 1 cup risotto rice
  • 1/3 cup marsala wine
  • 5 cups beef broth warmed
  • 14.5 oz can diced tomatoes undrained
  • 6 oz cooked sausage crumbles
  • 1 tbsp tomato paste
  • 1 bay leaf
  • 1/4 cup freshly grated parmesan
  • 2 tbsp chopped fresh parsley and additional grated parmesan for garnish
Cuisine Modern
Difficulty Easy
Browse Category Kid-Friendly, Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Prep Time 5 minutes
Cook Time 35 minutes
Servings
4 - 6 servings
Ingredients
  • 3 slices bacon chopped
  • 1/2 of an onion finely diced
  • 1/2 cup carrot diced
  • 1/2 cup celery diced
  • 1 clove garlic minced
  • 1 cup risotto rice
  • 1/3 cup marsala wine
  • 5 cups beef broth warmed
  • 14.5 oz can diced tomatoes undrained
  • 6 oz cooked sausage crumbles
  • 1 tbsp tomato paste
  • 1 bay leaf
  • 1/4 cup freshly grated parmesan
  • 2 tbsp chopped fresh parsley and additional grated parmesan for garnish
Votes: 2
Rating: 2.5
Rate this recipe!
Instructions
  1. Add bacon to the Instant Pot. Using the display panel select the SAUTE function. Cook and stir until bacon is nearly crisp.
  2. Add onion, carrot, celery and garlic to the pot and saute until softened, 4-5 minutes.
  3. Add rice and cook and stir 3 minutes more.
  4. Add wine and broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Add diced tomatoes and their juices, sausage crumbles, tomato paste and bay leaf. Stir to incorporate.
  6. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL or PRESSURE function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  8. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  9. Stir to incorporate remaining liquid, returning to SAUTE mode as needed.
  10. Stir in parmesan and adjust seasonings.
  11. Serve hot garnished with chopped fresh parsley and additional grated parmesan.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

2 replies
  1. blauretta
    blauretta says:

    The rice to broth ratio is pretty wet: recommend adding about half a cup of rice to the recipe (haven’t tried that yet, though).

  2. SimonLeBon
    SimonLeBon says:

    Good flavors. But I found the dish too soupy. It also gave me diarrhea for the next 24 hours. I think that reducing all that animal fat in a pressure cooker makes the dish difficult to hold in your stomach for very long. Could just be me though. 🙂

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