Check out Amanda's food blog. And check out the recipe here:
- 1 28 oz. can of diced tomatoes
- 1 lb. Italian sausage, mild or sweet (if in casings, remove)
- 1 small-med. onion, chopped
- salt and pepper
- 1 cup Arborio rice
- 1/2 cup dry white wine (optional)
- 1/2 cup parmesan cheese, grated
- 1 bunch of spinach, finely chopped
- 2 TB butter
- Garnishes: more parmesan cheese or parsley, goat cheese, basil
- Drain the tomatoes over a bowl to reserve all the liquid. Set tomatoes chunks aside.
- Combine juice from tomatoes with 3 cups of water in a small saucepan. Bring to a simmer and keep warm on your back burner.
- In a large-medium saucepan, heat oil, add sausage and onion, and season with S & P. Cook sausage, breaking it up with your cooking utensil until sausage is pretty much cooked through and onions are softened, 3 to 5 minutes. Remember this will just keep cooking, so no need to cook everything through and through right now.
- Add rice and tomatoes, stirring to combine and cook for 1 to 2 minutes, letting the rice coat and lightly toast.
- Add wine. Cook and stir until absorbed, about 1-2 minutes, while stirring.
- Add about 2 cups or 3 big ladles full of tomato liquid to the risotto. Cook this over a soft simmer, stirring occasionally to re-distribute the liquid and make sure all the rice is being cooked, about 5 minutes.
- Add 1-2 ladles full of liquid at a time, waiting until the prior batch is almost completely absorbed before adding more. Stirring to combine and re-distribute after each addition, until rice is creamy and tender, about 25 minutes (you may or may not use all of the juice, I didn't on this batch). Taste testing is strongly encouraged.
- Remove from heat. Stir in spinach, parmesan, butter, season with S & P and add some crushed red pepper if you like some spice! We served with parsley and goat cheese on top.