Risotto with Sausage and Arugula
Mushroom and Herb Risotto
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Earthy, meaty mushrooms and fresh herbs pair perfectly with salty, savory
Parmesan cheese and the rich creaminess of risotto. We especially liked this
dish made with a combination of fresh mushrooms—a mix of shiitakes and
oysters was our favorite—but even basic cremini mushrooms yielded delicious
results. Serve this as a first course or, with a lemon vinaigrette-dressed salad
alongside, as a satisfying light main dish. It also is terrific as an accompaniment
to simple roasted or sauteed chicken.
Don’t forget to quick-release the pressure. If the pressure is allowed to release naturally, the
rice will overcook and turn mushy and gummy.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
4 servings
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Ingredients
- 6 tbsp salted butter cut into
1 tbsp pieces, divided,3/4 stick - 2 medium shallots chopped
- 8 oz mixed fresh mushrooms tough stems removed, thinly sliced
- 1 cup arborio or carnaroli rice
- 2 tbsp finely chopped fresh sage
- 1 cup low sodium vegetable broth
- 1 1/2 oz Parmesan cheese finely grated (
3/4 cup ), plus more to serve - kosher salt
- ground black pepper
- 4 tbsp sliced fresh chives divided,
1/2 inch lengths - 4 tsp white balsamic vinegar
Ingredients
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Instructions
- START: On a
6-quart Instant Pot, select Normal/Medium Sauté. Add2 tablespoons of the butter and let melt. add the shallots and mushrooms, then cook, stirring occasionally, until the mushrooms have released all of their moisture, about 5 minutes. Add the rice and cook, stirring, until the grains are translucent at the edges, 1 to 2 minutes. Stir in the sage, broth and1 1/2 cups water, 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 and the remaining
4 tablespoons butter, adding the butter one piece at a time. Taste and season with salt, then stir in3 tablespoons of the chives and the vinegar. serve sprinkled with the remaining1 tablespoon chives and with additional Parmesan on the side.
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