tomato and sausage risotto

recipe from smittenkitchen.com

 

This is not your typical stand-at-the-stove-for-an-hour-stirring-the-pot risotto.  While it does require a little love and attention, it is an easy recipe to prepare any night of the week and it. is. delicious.  Rich and satisfying, this recipe has quickly become a family favorite.

 

Ingredients:

 

1 can (28 ounces) diced tomatoes in juice

1 tablespoon olive oil

3/4 pound Italian sausage (mild, sweet or hot) casings removed

1 small onion, finely chopped

coarse salt or Kosher salt and ground pepper

1 cup Arborio rice

1/2 cup dry white wine

1 bunch flat-leaf spinach (6-8 ounces) washed well, tough stems removed, chopped

1/2 cup grated Parmesan cheese, plus more for serving (optional)

2 tablespoons butter

 

1.  In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring to just a simmer; keep warm over low heat.

 

2.  In a medium saucepan, heat oil over medium heat.  Add sausage and onion; season with salt and pepper.  Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3-5 minutes. 

 

3.  Add rice; cook, stirring until well coated, 1-2 minutes.  Add wine; cook, stirring until absorbed, about 1 minute.

 

4. Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4-5 minutes.  Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total.  (You may not use all of the liquid; I always have leftover.)

 

5. Remove pan from heat, stir in spinach, Parmesan, and butter; sprinkle with salt and pepper.  Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.  If unable to serve immediately add additional tomato mixture to pan just before serving to thin out risotto.