Italian Sausage, Tomato & Spinach Risotto
by Chef Shirley
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PREPTIME
15-20 mins
COOKTIME
35-40 mins
SERVING SIZE
4-6
Ingredients
- 1 28 oz|Can whole or diced tomatoes in juice
- 3 Cups|Chicken Broth
- 3 Tbsp|Olive Oil
- 1 Pound|Italian sausage (chicken or pork)
- To Taste|Red pepper flakes
- 1 finely diced|Onion
- 2 Cups|Arborio Rice (do not rinse rice)
- 1/2 Cup|Dry White Wine
- 5 cups|Flat leaf spinach, washed, tough stems removed
- 1/4 Cup|Crema (Mexican table cream) or you can use Heavy cream
- 1/4 Cup|Grated parmesan cheese
Steps
1
Heat the Tomatoes and the Broth in separate 3-quart saucepans. Bring to a boil and lower theheat to maintain a simmer.
2
Heat the oil in a wide either non-stick or heavy duty 5-6quart sauce pan, on medium high heat. Add a dash of red pepper flakes, onions and sausage lower the heat to medium and cook,stirring occasionally until onions are softened and translucent, breaking up sausage withspoon about 3 to 5 minutes.
3
Add the Arborio rice and cook until opaque in center and translucent around the edges about2-3 minutes.Add the wine stir until almost all wine is evaporated, about 1 minute. Add the tomatoes and cook until absorbed, stirring constantly. When all liquid is absorbedadd a ladle of the broth. When the liquid is almost completely absorbed and a wide trail formswhen you run the spatula across the bottom of the pot, then add another ladle of broth,stirring constantly and scraping around the edge of the pot.
4
Continue to add broth one ladle at a time until the rice is al dente (still a bit firm to the bitebut without a hard or crunchy center) 18 to 22 minutes. If you run out of broth, use hot water. When rice is al dente, add spinach and then cream blend well and then turn off the heat andadd Parmesan cheese and salt and pepper to taste, stir quickly. Cover with a tight-fitting lidand let sit for 5 minutes. Stir and serve.