Tuesday, September 23, 2008

Tomato and Sausage Risotto

I saw this recipe last week on the Everyday Food blog and I immediately starred it. I've been wanting to try risotto for a while and the simplicity of this recipe as well as the combination of ingredients appealed to me. This really was not hard to make, the pot just required a bit of babysitting to stir as is common to any risotto recipe. This was a hit at our house and definitely something to make again. The dish was rich and creamy and the tomato, sausage and spinach melded well together. This recipe is also a bit different than traditional recipes in that it uses a tomato mixture rather than a broth mix. This would be perfect comfort food for a chilly fall evening. I served this with Garlic Bread and P.J. Madison's Mint Julep Gelato.

Tomato and Sausage Risotto
Source: Martha Stewart Everyday Food

Serves 4

  • 1 can (28 ounces) diced tomatoes, in juice
  • 1 tablespoon olive oil
  • 3/4 pound sweet or hot Italian sausage, casings removed
  • 1 small onion, finely chopped
  • Coarse salt and ground pepper
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 1 bunch flat-leaf spinach, (10 to 14 ounces), washed well, tough stems removed, chopped (about 7 Cups)
  • 1/2 cup grated Parmesan cheese, plus more for serving (optional)
  • 2 tablespoons butter
  1. In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.
  2. In a medium saucepan, heat oil over medium. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes.
  3. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
  4. Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).
  5. Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.


Colleen said...

Looks great, recipe twin!

Joelen said...

What a great combo for risotto. I'm a big fan of rice dishes that I have to be careful because I can easily over indulge in it... but I hope to try this soon!

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