Sunday, June 23, 2013
Tomato, Sausage, and Spinach Risotto
I've totally procrastinated posting this recipe because I'm not really digging the photo. Pretty photos take time, and I refuse to let my risotto get cold and gummy while I stage a photo-shoot.
Please don't let my mediocre photography skills deter you from trying this, because this is the BEST EFFING RISOTTO IN THE UNIVERSE.
I'm sorry for cursing, shouting, and making sweeping unsubstantiated claims.
But listen you guys...
THIS IS THE BEST EFFING RISOTTO IN THE UNIVERSE.
Trust me. I've made a lot of risottos over the years, and they all pale in comparison to this one. It's so flavorful and creamy and perfect that I texted approximately four different people while eating it, just to tell them how amazing it is.
Here's what you'll need for about 4 servings:
1 (28 ounce) can fire-roasted tomatoes, in their juices
3 cups chicken stock
1 tablespoon extra-virgin olive oil
1 medium white onion, finely chopped
3 mild Italian sausage links, casings removed
1/2 cup dry white wine
1 cup arborio rice
5 ounces baby spinach
2 tablespoons unsalted butter
1/2 cup freshly grated parmesan cheese
Salt and pepper, to taste (Mine didn't need additional salt - the parmesan and chicken stock add a lot, so taste before seasoning)
In a medium saucepan, bring the tomatoes and chicken stock to a low simmer.
In a large skillet, heat the oil over medium high heat. Add the onion and sausage. Cook, breaking up the sausage with a wooden spoon until browned all over, about 6 minutes.
Reduce the heat to medium, and add the rice, tossing to coat. Toast the rice for 1 minute.
Add the wine and stir until most of it evaporates, about 1 minute.
Pour the tomato/stock mixture into the skillet one ladle at a time. Allow the liquid to evaporate as much as possible before adding another ladle, stirring constantly. Continue until you've added all the stock, and the rice is creamy, about 30 minutes.
Remove from heat, and toss in butter and cheese. Add the spinach, and toss until wilted. Season to taste with salt and pepper, and top with additional parmesan cheese.
Source: Adapted from Bev Cooks