Risotto with Sausage and Arugula

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.

Cuisine

Modern

Course

Side Dish

Difficulty

Easy

Duration

15-30 min

Cooking Technique

Pressure Cook, Sauté

Keywords

15-30 min, 4 servings, arborio or carnaroli rice, Chistopher Kimball, 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 Time

10 min

Cook Time

20 min

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.