I need to take the occasional break from winter squash.
Every time I go into the cave to get an onion or a squash they seem to have multiplied.
I’ve given a few away….
And I’ve discovered that the dogs like them raw….
But, still, it seems like I have barely touched them.
This weekend I’ll be butchering a big, blue one for the Pumpkin Bread and I’ll make soup with what’s left.
I have a freezer problem. I need room for the Christmas breads and Christmas cookies and the ham but I still have most of the soups and tomatoes that I froze last summer.
We’re eating as fast as we can.
All things considered it’s a good problem to have.
I need to get my weekly spinach fix though, and this was a great way of doing it.
Sausage and Spinach Risotto
Total time: 30 minutes
- 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
- 1/2 cup (4oz, 120ml) dry, white wine
- 2 1/4 cups (18oz, 540ml) chicken stock may not all be used
- 1/2 onion, chopped other half for the condimenti
- 1 tbs butter
- 1/2 cup Parmesan cheese – freshly grated (about 2oz, 60gr)
- 6oz (180gr) sausages, any flavor, hot or not
- 4oz (120gr) fresh spinach, roughly chopped
- 1/2 onion, chopped
- 3 tbs parsley, chopped
- 1 tbs olive oil
- Heat chicken stock and keep hot over low heat.
- In medium saucepan heat butter over medium heat. Add onion and sauté until transparent.
- Add rice and sauté stirring, for 2 – 3 minutes until rice has white center.
- Add white wine and stir.
- Start condimenti.
- When wine is almost absorbed add a 1/3 cup of stock, stir.
- When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
- Before the last 1/3 cup taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked. If more stock is needed add it 1/6 cup at a time and waiting until almost completely absorbed.
- At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold its shape on a plate.
- Stir in the Parmesan and condimenti, pour into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be very stiff.
- Cut the sausage into 1″ (3cm) pieces.
- Heat olive oil in medium skillet over medium heat. Add onion and sauté 5 minutes.
- Add sausages and sauté until sausages are cooked through, 7 – 8 minutes longer.
- Add spinach and stir until wilted.
- Turn heat to low and keep warm until needed.
I am having technical issues with this blog.
I hate that.
I’m a computer geek from the beginning of time, back when we worked with 1’s and 0’s.
That was easy…..
Computers are no longer easy.
What happens now, for me, is this:
I have technical issues. I spend a few hundred hours figuring out the problem then a few hundred more hours figuring out how to fix it.
A year (or so) later I have technical issues again. Nothing that I learned the first time has any relevance at all on the current problem. In fact, those solutions are out-dated, no longer used, probably now causing problems, and there is nothing on the ‘cpanel’ that looks remotely familiar.
What I should have been doing is continually studying, learning, updating, tweaking and upgrading my blog.
But I didn’t.
I fixed it and went on to other things…. liking cooking and recipes and life.
Now I have to start over.
I asked for technical support from my site host.
They suggested turning the problem over to my site guru / technician.
I AM the site guru / technician…. along with being the writer, creator, photographer, recipe tester, dog walker and chief wine taster.
I believe I’ll shall now assume the hat of chief wine taster while I contemplate the issue.
In the meantime, if you run into any problems relating to site availability or load time, please let me know.
And try the risotto.