15-30 min4 servingsAmerican

Risotto with Sausage and Arugula

By Chistopher Kimball

4 servings

15-30 min

Easy

Recipe Details

Course: Side Dish

Difficulty: Easy

Prep Time: 10 min

Cook Time: 20 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: American

Yield: 4 servings

Ingredients

5 tbsp salted butter
1 cup arborio or carnaroli rice
4 medium garlic cloves
8 oz sweet or hot Italian sausage
1 1/2 oz Parmesan cheese
kosher salt
ground black pepper
4 cups lightly packed baby arugula
4 tsp white balsamic vinegar

For this easy risotto, the sausage isn’t browned, allowing its texture to remain tender even after pressure cooking. Use whichever you prefer, hot or sweet Italian sausage, and if you can purchase it in bulk rather than links, even better, as there’s no casing to remove. You can serve this as a ﬁrst course, but it contains both sausage and arugula, so it also is satisfying as a light main dish. A summer tomato or shaved zucchini salad would be an excellent complement, as would ribbons of radicchio tossed with sliced fresh fennel and a simple vinaigrette.

INSTRUCTIONS

START: On a 6-quart Instant Pot, select Normal/Medium Sauté. Add 1 tablespoon of butter and let melt. Add the rice and garlic, then cook, stirring, until the grains are translucent at the edges, 1 to 2 minutes. Stir in the sausage and 2 1/2 cups water, scraping up any bits stuck to the bottom of the pot, then distribute the mixture in an even layer.
Fast: Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; adjust the pressure level to Low. Set the cooking time for 3 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
FINISH: Vigorously stir in the Parmesan, 1 teaspoon pepper and the remaining 4 tablespoons butter, adding the butter one piece at a time. Add the arugula and stir until slightly wilted, about 30 seconds. Taste and season with salt, then stir in the vinegar. Serve sprin-kled with pepper and with additional Parmesan on the side.

Notes

Don’t break the sausage into bits smaller than ½ inch, otherwise it will overcook and dry out.

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About the chef

Christopher Kimball

Christopher Kimball is the founder of Milk Street, a multimedia cooking enterprise that includes a magazine, television show, and online cooking school. Prior to this, he co-founded America’s Test Kitchen and was a prominent figure in its TV shows and publications. Known for his dedication to accessible, globally inspired cooking, Kimball’s career centers on demystifying complex culinary techniques for home cooks. With decades of experience, he continues to influence the food world with his signature blend of culinary education and exploration.

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