Risotto Bolognese

Modified from website

1 lb pork sausage

6 slices of bacon

1 onion, diced

1 carrot, shredded (they diced, I shredded)

1 stick of celery, diced

1 clove garlic, minced

2 cups Arborio rice

1/2 cup Marsala or port (so they said Marsala, port is what I had in the house and it worked fine)

5 cups beef broth, divided

1 (14.5 oz) caned diced tomatoes (I did use this, but I think I will use crushed next time as I'm not a huge fan of big chunks of tomato)

1 tbsp tomato paste (this is a bit of pet peeve of mine...now I have the rest of the can!)

2 tbsp milk

2 bay leaves

1/3 cup Parmesan, shredded (plus extra for serving, which both Ray and I did add...I also probably put in more to this than this)

handful fresh parsley, chopped (I didn't this, but I chop and freeze my celery and it has all the leaves and some herbs so I counted that)

salt and pepper to taste

Brown sausage (they did this in the instant pot on saute, I did it separately). Keep to the side (so if you did it in the instant pot, you will need to pull it out). Cook your bacon until crisp - again they did it in the instant pot after chopping it up and I did it in the microwave. Then add in the onion, carrot, celery and garlic and saute until tender, about 3 minutes. So you would have the fat from the meats if you did it their way. I just added a little canola oil as I did drain all my meat (you could also use some of the fat and put it back in). I also added in the crumbled, cooked, bacon, after I got the veggies going.

Stir in rice and cook, stirring frequently, for about 3-4 minutes (they say until rice is opaque, I didn't really pay attention to that).

Add in wine and cook for 2 minutes. Add in 4 cups of beef broth, tomatoes, tomato paste, milk, bay leaves and cooked sausage. Cover and lock lid. On mine, I used the white rice setting and set it to 6 minutes. They said high pressure for 6 minutes. After the 6 minutes is up, turn off and use the quick release.

Select simmer (mine says sear or keep warm...I heated it up with sear and then changed to keep warm) and stir in remaining 1 cup of beef broth. Cook uncovered, stirring occasionally for 1-2 minutes or until mot of broth is absorbed and rice is creamy. Stir in Parmesan and parsley (mine was already in there with the celery). Season with salt and pepper.

Serve with more Parmesan.