Tomato and Sausage Risotto

I just don't get it. Risotto. It is a delicious, tender, flavor-infused dish. It is versatile, and can be made seasonal in a moment's notice. It take very little time. It is always a fan favorite. So why aren't people making risottos like constantly?!

This is one of those types of dishes that impresses non-cooks immediately. Which is not to say they're wrong - a finely executed risotto is beautiful and delicious and tastes BIG. But there is this mistake or perpetuated myth that a risotto is tough to make. Spoiler: this one is easy as hell! All it takes is two hands - one to hold your wine and one to do the consistent (not constant) stirring. Time and patience and consistency are the keys to succeeding at just about anything in life.

Oh ... and wine.

Time, patience, consistency, ample wine.

The trick to this particular risotto is the tomato water mixture, which you will use to hydrate the rice as well as infuse everything with a wonderful tomato flavor. This is the base flavor that will permeate the entire risotto, making it delectable and pillowy.

This recipe comes to me by way of my former work mentor and current curmudgeon mentor Christine, by way of Smitten Kitchen, by way of Martha Stewart. Christine emailed the instructions (I am going to start a cookbook of emailed recipes from Christine, who prefers to write things out rather than link them, so I have about a dozen printed emailed recipes from her in a folder in my kitchen) [oh yeah - like the frijoles negros recipe she sent me that starts with "... that means black beans in Spanish!" ... thanks, jerk], and as such, I had no pictures to compare my finished product to. Thankfully, the Smitten Kitchen final risotto looks nearly identical to my own, so I did not screw it up! This is what we call a win.

And once you can make a base risotto, its easy to adjust the proteins, the broth flavoring, or the additions to make a more seasonal dish. Pumpkin risotto, anyone?

So ... make this on a weeknight. Makes 4 ample servings, or enough leftovers for a couple of lunches for one.

Thanks again to Joe and Beth for letting me make this for them, and for the amazing peanut butter/pretzel/fudge dessert.  (Beth, maybe you could send the recipe along? Guest post?!)

Ingredients:

• 1 28 oz can whole tomatoes
• 3 cups water
• 1 Tbs olive oil
• 1 package hot Italian sausages (or sweet if that's your fancy)
• 1 small onion, chopped
• Salt and pepper
• 1 cup arborio rice
• 1/2 cup dry white wine
• 1 bunch flat-leaf spinach (10-14 oz)
• 1/2 cup grated Parmesan cheese
• 2 Tbs butter

To Prepare:

1. In a small pot, combine the can of tomatoes (with juices) with 3 cups of water. Bring to a simmer, and keep over a low heat.
2. In a larger pot, heat the olive oil over medium heat. Remove the sausage from its casing (by giving it a satisfying squeeze like a tube of toothpaste!) and add it to the oil with the onion. Season it all with salt and pepper. Break up the sausage with the back of your spoon. Cook until the onion has softened, about 5 minutes.
3. Add the rice, stirring until it is well coated, about one minute.  Add the wine as well, cooking an additional 2 minutes.
4. Add about 2 cups of the tomato/water mixture to the rice. Simmering over a medium-low heat, stirring occasionally, until all of the liquid is absorbed. Continue adding the tomato mixture, one cup at a time, stirring until each addition is absorbed and then adding more. Your risotto is finished cooking when it is creamy and just tender - you will need to start tasting it as it cooks. Estimate about 25 minutes of stirring and sipping your wine. (Note: You may not use all of the tomato and water mixture by the time the risotto is cooked)
5. Remove the pot from the heat. Stir in all of the spinach (it will reduce, I promise), the Parmesan, and the butter. Serve immediately with a sprinkle of additional cheese on top (or some fancy spinach or basil chiffonade, like on the Smitten Kitchen post). Pairs well with a nice side of More Wine.

Et voila! Bon appetit!