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spicy italian sausage risotto
Anneke Silva

Spicy Italian Sausage Risotto

5 from 1 vote
Spicy Italian Sausage Risotto is everything you want from a risotto, without the necessity of standing over it at the stove top. It's smooth, creamy and flavourful. The sauteed garlic and onion creates a beautiful flavour base for this risotto, while the saffron adds an earthy complexity that complimented by the creamy rice, sharp parmesan, and spicy caramelized sausage. It's a delicious meal on it's own, or served as a side to meat or seafood of your choice. I promise that once you try this recipe it will change the way you think about rice! Best of all, in the Instant Pot this delicious meal can be on your table in 35 minutes!
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 4 servings
Course: dinner, Side Dish
Cuisine: Italian
Calories: 472
Ingredients Equipment Method

Ingredients
  

  • 2 tbsp Extra virgin olive oil
  • 2 tbsp Unsalted butter divided
  • 2 Shallots
  • 2 cloves Garlic
  • 1 1/2 cups Arborio rice
  • 1 1/2 tsp Kosher salt
  • 1 pinch Saffron
  • 1/4 cup White wine
  • 4 cups Chicken broth preferably homemade
  • 2 Spicy Italian Sausages casings removed
  • 2 whole Sundried Tomatoes in oil minced
  • 1/2 cup Baby Arugula
  • 1 cup Grated Parmesan

Equipment

  • Instant Pot
  • Chef's Knife
  • Cutting Board
  • Mortar and pestle

Method
 

  1. On the sautee function of your instant pot melt 1 tablespoon of butter and the olive oil.
    On the sautee function of your instant pot melt 1 tablespoon of butter and the olive oil.
  2. Add the sausage and break it up while cooking, 10 minutes.
    Add the sausage and break it up while cooking, 10 minutes.
  3. Finely chop the shallots and add them to the pot.
    Finely chop the shallots and add them to the pot.
  4. Sautee for 5 minutes until the shallots have softened and started to brown.
    Finely chop the shallots and add them to the pot.
  5. Finely grate the garlic into the pot and mix, then cook for 30 seconds.
  6. Add the rice and salt and cook while stirring for 5 minutes.
    Finely chop the shallots and add them to the pot.
  7. Grind the saffron with a mortar and pestle.
  8. Pour the saffron into the pot, then put the wine in the mortar and pour it into the pot as well.
    Pour the saffron into the pot, then put the wine in the mortar and pour it into the pot as well.
  9. Stir and cook for 1 minute until the wine has been absorbed.
    Stir and cook for 1 minute until the wine has been absorbed.
  10. Add the broth and sundried tomatoes, stir and close the Instant Pot.
    Add the broth and sundried tomatoes, stir and close the Instant Pot.
  11. Cook for 6 minutes on high pressure, then release the pressure manually.
    Cook for 6 minutes on high pressure, then release the pressure manually.
  12. Turn the Instant Pot to sautee and add the second tablespoon of butter and grated parmesan, cook for 5 minutes.
    Turn the Instant Pot to sautee and add the second tablespoon of butter and grated parmesan, cook for 5 minutes.
  13. Serve with more parmesan and arugula if desired.
    spicy italian sausage risotto