Sweet and spicy, this risotto is almost a meal. The saffron gives the rice a golden color and infuses the dish with its exotic flavor.

SERVES 4 TO 6

INGREDIENTS

• ½ pound bulk sweet Italian sausage
• ½ cup finely chopped shallot
• 1 teaspoon saffron threads, crushed in the palm of your hand
• 1 ½ cups carnaroli or vialone nano rice
• ½ cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
• 3 ½ cups chicken stock or store-bought chicken broth
• 2 tablespoons unsalted butter, softened
• 1 ½ cups frozen petite peas, defrosted
• Salt and freshly ground black pepper (optional)

INSTRUCTIONS

1. Saute the sausage in the pressure cooker over medium-high heat, breaking up any large pieces.
2. When the sausage has lost its pink color, add the shallot and saffron and saute for 2 minutes, or until the shallot has softened.
3. Add the rice and toss to coat the grains.
4. Add the wine and stir up any browned bits that have stuck to the bottom of the pot.
5. Pour in the stock and stir the risotto.
6. Lock the lid in place and cook at high pressure for 7 minutes.
7. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
8. Add the butter and peas, stirring to coat the rice with butter and blend the peas into the risotto.
9. Taste for seasoning, add salt and pepper if necessary, and serve immediately.