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Pork and fennel sausage risotto
INGREDIENTS
6 pork and fennel sausages
1 tbsp. olive oil
20g butter
1 medium brown onion, chopped finely
1 clove garlic, crushed
1.
Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 14 minutes and press START (Do not close the lid);
cook sausages. Remove from cooker; slice thinly.
2.
Add oil and butter into cooker. Press SAUTÉ/SEAR LOW TEMP button, set cooking time for 3 minutes and press START
(Do not close the lid); cook onion, fennel and garlic, stirring, until vegetables soften. Add peas and rice; stir to coat in butter mixture.
Add wine; simmer, uncovered, until liquid is absorbed. Add stock and the water.
3.
Seal lid, select RISOTTO program in Pressure cooking. Press START.
4.
Remove lid, Add sausage and peas; cover, stand 5 minutes. Stir in half the cheese and thyme; season to taste.
5.
Serve risotto sprinkled with remaining cheese.
Cooking time starts once pressure has been maintained.
Set the valve to
"Seal"
position. Check that the float valve is in the down position.
1 medium fennel bulb, trimmed,
chopped finely
1 ½ cups arborio rice
½ cup dry white wine
3 ½ cups chicken stock
Pre+Cooking time
40 mins
2 cups water
½ cup frozen peas
½ cup finely grated parmesan cheese
2 tsp. finely chopped fresh thyme
SERVES 4~6
Rice
25
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