Sausage and Spinach Risotto
Do not listen to the experts that say risotto is difficult. It’s not. It’s quick, easy and stirring constantly is not necessary. Plus it’s a great way to use leftovers. My risottos tend to be a bit ‘hearty’ as we have them as a main course, not a first course.
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Risotto
Ingredients
- 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)
- Condimenti:
- 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
Instructions
- 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.
- Condimenti:
- 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.
Notes
Most of the prep work is done while the rice cooks.
Keywords: risotto, sausage, spinach
