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HomeRisotto with Sausage and Arugula

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.

INGREDIENTS

  • 5  tbsp  salted butter  cut into  1 tbsp  pieces, divided
  • 1  cup  arborio or carnaroli rice
  • 4  medium garlic cloves  ï¬nely chopped
  • 8  oz  sweet or hot Italian sausage  casing removed, sausage broken into  1/2 inch  pieces
  • 1 1/2  oz  Parmesan cheese  ï¬nely grated (3/4 cup), plus more to serve
  • kosher salt
  • ground black pepper
  • 4  cups  lightly packed baby arugula  (2 1/2 ounces), roughly chopped
  • 4  tsp  white balsamic vinegar

INSTRUCTIONS

  1. 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.
  2. 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.
  3. 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.

RECIPE NOTES

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

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

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