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By :Milk Street |
Course | Side Dish |
Cuisine | Modern |
Difficulty | Easy |
Browse Category | Rice & Pastas |
Duration | 15-30 min |
Cooking Technique | Pressure Cook, Sauté |
Main Ingredient | Arborio Rice, Baby Arugula, Garlic, Italian Sausage, Parmesan cheese |
Prep Time | 10 minutes |
Cook Time | 20 minutes |
Servings |
4 servings
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Ingredients
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Votes: 1
Rating: 5
Rate this recipe!
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Don’t break the sausage into bits smaller than ½ inch, otherwise it will overcook and dry out.
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Is this recipe the same for an 8 quart?
Please send the recipe book.
Ann Schonlau
aschonl@siue.edu
1759 High Pine Drive
Estes Park, CO 80517
Use 2 cups chicken broth instead of 2.5 cups water — so delicious.
I cooked this in an 8 quart IP and it was quite liquidy after cooking. I liked the flavour and it was super quick for a weeknight meal. I think I might try adding an extra 1/4 cup of arborio rice next time to account for the excess water.
I cooked this in a 6 quart IP and it also came out very liquidy. Turned on the sauté mode on low to get rid of the excess liquid and then it was edible.
This was excellent, with very little effort! I increased the sausage to 1 pound, since that is the size package I had. I did not experience the risotto being runny, so perhaps the extra sausage helped that? I would definitely make again! Thank you for sharing!
Hi! This is an awesome recipe and results in a fabulous risotto in half the time! We added some live oil with the butter and sautéed half a finely chopped onion instead of garlic. Used 2 and a half cups of chicken broth to add a depth of flavor. The risotto is a little liquid when it finishes cooking. Turn back to sauté and reduce the liquid to obtain a more typical risotto consistency. If you like a slightly thicker consistency let the risotto stand and stir occasionally for 3 – 5 minutes for it to tighten. The arugula and balsamic vinegar add a terrific touch of bitterness and acidity.
Loved it. I used 2.5 cups of chicken broth instead of water. Additionally, I omitted the remaining 4 tablespoons of butter because cooking the risotto in the sausage fat adds plenty of flavor.