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Risotto Bolognese in Fried Parmesan Bowls

Cook Time25 mins
Total Time25 mins
Course: Beef
Servings: 8 servings
Author: Barbara Schieving


  • 1 onion peeled and quartered
  • 1 carrot peeled and halved
  • 1 stick celery halved
  • 1 small clove of garlic minced
  • handful of fresh parsley
  • 6 slices of bacon I used Costco Hormel frozen fully cooked bacon
  • 2 tablespoons butter
  • 1 teaspoon olive oil
  • 1 lb. sausage cooked and crumbled
  • ½ cup marsala
  • 1 14.5 oz. can diced tomatoes
  • 1 tablespoon tomato paste
  • 2 tablespoons milk
  • 5 cups beef broth divided
  • 2 bay leaves
  • 2 cups risotto rice Arborio
  • 6 tablespoons grated Parmesan plus extra to serve
  • salt and pepper to taste


  • Heat the butter and oil in pressure cooker pot for 2 to 3 minutes. Sauté the onion, carrot, celery, garlic, parsley, and bacon until tender, approximately 10 minutes.
  • Stir in rice and cook, stirring frequently, until rice becomes opaque, about 3 to 4 minutes. Add the sausage, marsala, tomatoes, tomato paste, milk, 4 cups beef broth, and bay leaves.
  • Cover and lock lid in place. Select High Pressure and 6 minutes cook time. After 6 minutes, turn off and use a quick pressure release.
  • Select Simmer and stir in remaining 1 cup of beef broth. Cook uncovered, stirring occasionally for 1 to 2 minutes.
  • Stir in Parmesan and cook 1 minute. Season with salt and pepper to taste. Serve with an extra sprinkling of Parmesan. Parmesan Bowl Directions