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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.
Servings
Don't break the sausage into bits smaller than ½ inch, otherwise it will overcook and dry out.
15 minutes active
tablespoons salted butter, cut into 1-tablespoon pieces, divided
cup Arborio or carnaroli rice
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