20 November 2011

Creamy, Easy Dinner

Doesn't everyone want a creamy, easy dinner recipe every once in awhile. I know I do. So, I made Amanda's Tomato Sausage Risotto the other night. It's easy and fabulous (even if I mistakenly bought Santa Fe chili sausage instead of Italian sausage).

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
  1. Drain the tomatoes over a bowl to reserve all the liquid. Set tomatoes chunks aside.
  2. Combine juice from tomatoes with 3 cups of water in a small saucepan. Bring to a simmer and keep warm on your back burner.
  3. 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.
  4. Add rice and tomatoes, stirring to combine and cook for 1 to 2 minutes, letting the rice coat and lightly toast.
  5. Add wine. Cook and stir until absorbed, about 1-2 minutes, while stirring.
  6. 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.
  7. 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.
  8. 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.
I skipped the spinach and goat cheese since we didn't have either. It turned out great. The secret to great risotto? Keep the broth hot and keep the stirring consistent. Easy. I could even do it while holding a not-so-happy toddler the WHOLE time. My left arm was sore, but the creamy goodness made up for it!

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