Sausage and Tomato Risotto

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Risotto is not nearly as complicated as some would have you believe. Truth is, as long as you keep stirring, you're gonna have a delicious meal. Cheesy flavorful rice with whatever proteins you desire. One of the most filling meals you will ever have. Try experimenting with other proteins and stocks to find the combination you're looking for, and as always, send me any questions you have. Enjoy!

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


Instructions:

  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.

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