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Risotto with Sausage and Arugula
25 minutes 15 minutes active
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 risotto 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.
tablespoons salted butter, cut into 1-tablespoon pieces, divided
cup Arborio or carnaroli rice
01On a 6-quart Instant Pot, select Normal/Medium Sauté. Add 1 tablespoon of butter and 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 2½ cups water, scraping up any bits stuck to the bottom, then distribute the mixture in an even layer.
Simple, tasty and quick dinner to come together. My only complaint is that I felt that the risotto was more soupy than creamy at the end. But that being said, I have made risotto in the past that looks perfect but then solidified and needs fluid added to it when reheated. I think once it sits, this will be perfect when reheated...no additional fluid needed to get the consistency. Curious how this would turn out with maybe 1/4-1/2 cup less water...may try it next time.
Derek - because this is being cooked under pressure, and because each individual grain of rice is small, you won't need to double the cook time even if you double the quantity. You will notice that it'll take longer than 1-2 minutes to get the rice grains translucent at the edges in the first step, though; be patient and you'll get there. Once under pressure, though, 3 minutes should be fine even with the doubled quantity.
Added a drink of white wine before the other liquid.
Stock instead of water.