Drunken Risotto with Sausage and Spinach

By melissaf

Ingredients

• 3 cups dry red wine
• 2 cups chicken stock
• 2 tablespoons extra-virgin olive oil (EVOO)
• 3/4 pound bulk Italian sweet or hot sausage
• 1 small onion, finely chopped
• 2 large cloves garlic, finely chopped
• 1 1/2 cups arborio rice
• Salt and pepper
• 1/3 pound spinach leaves, stemmed and chopped (about 2 cups)
• 1/8 teaspoon freshly grated nutmeg
• 2 tablespoons butter
• 1/2 cup grated pecorino-romano cheese

Details

Servings 1
Adapted from rachaelraymag.com

Preparation

Step 1

Directions:

In a large saucepan, combine the
wine and chicken stock; keep warm
over a low flame.

In a large, heavy pot, heat
the EVOO, 2 turns of the pan,
over medium-high heat. Add the
sausage and cook, crumbling the
meat, until browned, about
2 minutes. Add the onion and
garlic and cook until softened,
about 2 minutes. Stir in the rice
and season with salt and pepper.
Add the warm wine-stock mixture a
couple of ladlefuls at a time, stirring
vigorously after each addition and
letting the liquid evaporate before
adding more, cooking the risotto
for 18 minutes.

In the last 5 minutes of cooking,
stir in the spinach, a handful at a
time, to wilt. Stir in the nutmeg. In
the last minute of cooking, stir in
the butter, then the cheese.