Tomato and Sausage Risotto*

Originally from Smitten Kitchen


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.

Classic Risotto

1 tablespoon margarine

2 tablespoons olive oil

1 small onion, chopped

1 tablespoon chopped fresh parsley

1 cup uncooked Arborio or regular long-grain rice

3 ½ cups chicken broth (3 ½ tsp. chicken bouillon PLUS 3 ½ cups water), divided (up to ½ cup additional broth may be needed at end of recipe)

½ cup grated or shredded Parmesan cheese

¼ teaspoon coarsely ground pepper

1. In nonstick 10 inch skillet or 3-quart saucepan, heat margarine and oil over medium-high heat until butter is melted. Cook onion and parsley in oil mixture about 5 minutes, stirring frequently, until onion is tender.

2. Stir in rice. Cook, stirring occasionally, until edges of kernels are translucent. Stir in ½ cup chicken broth. Cook about 3 minutes, stirring constantly, until broth is absorbed.

3. Reduce heat to medium-low. Stir in 1 cup of the broth. Cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Repeat, adding another 1 cup of broth. Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently. Taste rice. If rice is still “crunchy,” add more broth and continue to cook until rice is soft.

4. When rice is just tender and mixture is creamy, stir in cheese and pepper.