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Tomato and Sausage Risotto
Serves 4.
1 can (28 ounces) diced tomatoes in juice
1 tablespoon olive oil
3/4 pound sweet or hot Italian sausage, casings removed
1 small onion, finely chopped
Coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
1 bunch flat-leaf spinach (10 to 14 ounces), washed well, tough stems removed, chopped (about 7 cups)
1/2 cup grated Parmesan cheese, plus extra for topping it off (optional)
2 tablespoons butter
In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring to a simmer; keep warm over low heat. Meanwhile, in a medium saucepan (I used a large skillet and it was fine), heat oil over medium heat.
Add sausage and onion, and season with salt and pepper. Cook, breaking up sausage with a wodden spoon, until sausage is mostly cooked and has an opaque color, and onion has softened. This should take about 3 to 5 minutes. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
Add about 2 cups of the tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for the liquid to be absorbed before adding the next, stirring occasionally, until rice is just tender, about 25 minutes total (you may not have to use all the liquid. I didn't).
Remove pan from heat. Add spinach to your liking. Stir in Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if so required :).
Finally, of course, enjoy! I will probably make this again in the future with seafood or a vegetarian version. Thanks for reading, and as usual, feel free to leave comments or suggestions!
Tomato and Sausage Risotto
Serves 4.
1 can (28 ounces) diced tomatoes in juice
1 tablespoon olive oil
3/4 pound sweet or hot Italian sausage, casings removed
1 small onion, finely chopped
Coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
1 bunch flat-leaf spinach (10 to 14 ounces), washed well, tough stems removed, chopped (about 7 cups)
1/2 cup grated Parmesan cheese, plus extra for topping it off (optional)
2 tablespoons butter
In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring to a simmer; keep warm over low heat. Meanwhile, in a medium saucepan (I used a large skillet and it was fine), heat oil over medium heat.
Add sausage and onion, and season with salt and pepper. Cook, breaking up sausage with a wodden spoon, until sausage is mostly cooked and has an opaque color, and onion has softened. This should take about 3 to 5 minutes. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
Add about 2 cups of the tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for the liquid to be absorbed before adding the next, stirring occasionally, until rice is just tender, about 25 minutes total (you may not have to use all the liquid. I didn't).
Remove pan from heat. Add spinach to your liking. Stir in Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if so required :).
Finally, of course, enjoy! I will probably make this again in the future with seafood or a vegetarian version. Thanks for reading, and as usual, feel free to leave comments or suggestions!
This entry was posted
on Tuesday, May 24, 2011 at 6:26 PM.
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