Select saute on high heat. Add the oil. Once
hot, add the sausage and cook, stirring, for 5
minutes, until browned. Remove the sausage.
Reduce the heat to medium. Melt the butter,
then add the mushrooms and onion Cook,
stirring for 6 minutes until the onion is
translucent and the mushrooms are cooked. Add
the garlic and cook for 1 minute more. Add the
thyme and season with salt and pepper.
Add the soysauce and wine. Cook, scraping up
any brown bits off the bottom of the pan, for
about 3 minutes or until the alcohol smell has
gone. Add the broth and rice and stir. Secure
the lid. Select Manual and ook at high
pressure for 6 minutes. Once cooking is
complete, use a quick release. Stir. If the
risotto is too soupy, select Saute and cook,
uncovered for a few minutes.
Add the parmesan and serve.
Originally Submitted
6/24/2020
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