Way yummy. You can skip the sausage if you want and serve the risotto as a side dish. With the sausage it's good as an entree. The instructions below are to make risotto in the pressure cooker (so easy! and good!), but you can always do it the old fashioned way if you prefer. Skip the scapes if it's the wrong season - you can add some minced garlic or another shallot as a substitute.
2 Tbsp olive oil
1 small shallot (optional)
1 1/2 cups Arborio rice
3 1/2 cups warm chicken or vegetable broth
1/2 lb hot or sweet Italian sausage, casings removed
1 medium fennel bulb, diced (about 2 1/2 cups)
1 cup chopped garlic scapes
Salt and pepper to taste
Heat the olive oil in the bottom of the pressure cooker, then add the shallots and saute over medium-high heat for about a minute. Add the rice and saute for another 1-2 minutes, until it turns translucent and becomes fragrant. Pour in the broth, cover and lock the lid, and bring to pressure. Cook for seven minutes at high pressure, then release the pressure, let sit for a minute, and stir gently.
While the rice cooks, cook the sausage in a large skillet. When it is nicely browned, add the fennel and scapes and cook until tender.
When everything is done, combine it all and serve hot.