We're going to venture and say this is the best risotto we've ever had. Creamy but not too rich, with the perfect tomato flavor, this dish will warm you and satisfy you on the coldest winter night. If you like spice, go for the Hot Italian Sausage for a little kick, if not you can use mild. We'd be curious to see what this would be like with Swiss chard instead of spinach. Our guess is delicious!
Tomato Sausage Risotto
Adapted from Smitten Kitchen
- 1 can (28 ounces) diced tomatoes in juice (we used San Marzano)
- 1 tablespoon olive oil
- 3/4 pound sweet or hot Italian sausage, casings removed
- 1 small onion, finely chopped
- 1-1/2 cups sliced mushrooms
- 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
In a small saucepan, combine tomatoes (with their juice) and 3 cups water (or stock). Bring just to a simmer; keep warm over low heat.
In a medium saucepan, heat oil over medium. Add sausage, mushrooms 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.
Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
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 30 minutes total (you may not have to use all the liquid).
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.