Risotto with Sausage and Arugula

By: Milk Street

Risotto with Sausage and Arugula
cuisine icon Cuisine
Modern
cuisine icon Course
Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["Don’t break the sausage into bits smaller than ½ inch, otherwise it will overcook and dry out."]
cuisine icon Keywords
15-30 min, 4 servings, arborio or carnaroli rice, contributed, cook 20 min, easy, ground black pepper, instant pot recipes, instant pot risotto recipes, kosher salt, lightly packed baby arugula, medium garlic cloves, modern, parmesan cheese, prep 10 min, pressure cook, salted butter, sauté, side dish, sweet or hot italian sausage, white balsamic vinegar

prep icon Prep Time
10 min
cook icon Cook Time
20 min

serving icon Servings
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
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.
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