I love risotto, but I never used to make it often, because it requires standing over the stove and stirring for at least a half hour…until now. With the Instant Pot (get yours here: https://amzn.to/2QmSPR1), you can make restaurant-worthy risotto in less time and with a whole lot less work!
Ready to master the Instant Pot? Check out our Instant Pot Master Class. [learn more]
Perfect on a winter night or even for Sunday Dinner, this risotto bolognese is hearty and flavorful. Bolognese refers to a tomato-based sauce to which minced beef or pork has been added. While it’s typically served over wide pasta, in this dish it’s combined with creamy risotto for a taste treat you’ll love!
Risotto is a northern Italian rice dish made from a short-grained, starchy variety of rice called arborio rice. The technique for making it is called the risotto method, which traditionally involves stirring small amounts of hot stock or broth into the rice a little at a time, allowing the liquid to be absorbed as you go. But in the Instant Pot, there’s no standing an stirring. Just put in the ingredients and walk away!
Precooked pork sausage crumbles (typically found near the bacon in your grocery store) are used in this dish to save time and make the dish less oily. If desired you can substitute 8-10 oz of bulk pork sausage, cooked and well drained.
Restaurant-worthy risotto in less time and with a whole lot less work!
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
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
Instructions:
- Add bacon to the Instant Pot. Using the display panel select the SAUTE function. Cook and stir until bacon is nearly crisp.
- Add onion, carrot, celery and garlic to the pot and saute until softened, 4-5 minutes.
- Add rice and cook and stir 3 minutes more.
- 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.
- Add diced tomatoes and their juices, sausage crumbles, tomato paste and bay leaf. Stir to incorporate.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
- When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
- Stir to incorporate remaining liquid, returning to SAUTE mode as needed.
- Stir in parmesan and adjust seasonings.
- Serve hot garnished with chopped fresh parsley and additional grated parmesan.
*The MANUAL and PRESSURE COOK buttons are interchangeable.
