Breakfast Farro with Cardamom and Dried Apricots
Risotto with Sausage and Arugula
|By :Milk Street|
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.
|Browse Category||Rice & Pastas|
|Cooking Technique||Pressure Cook, Sauté|
|Main Ingredient||Arborio Rice, Baby Arugula, Garlic, Italian Sausage, Parmesan cheese|
|Prep Time||10 minutes|
|Cook Time||20 minutes|
- 5 tbsp salted butter cut into
1 tbsppieces, divided
- 1 cup arborio or carnaroli rice
- 4 medium garlic cloves ﬁnely chopped
- 8 oz sweet or hot Italian sausage casing removed, sausage broken into
- 1 1/2 oz Parmesan cheese ﬁnely 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
- START: On a
6-quartInstant Pot, select Normal/Medium Sauté. Add 1 tablespoonof 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 cupswater, scraping up any bits stuck to the bottom of the pot, 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,
1 teaspoonpepper and the remaining 4 tablespoonsbutter, 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.
Don’t break the sausage into bits smaller than ½ inch, otherwise it will overcook and dry out.
All recipes by : Milk Street
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