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Sausage And Spinach Risotto Recipe
from Trattoria Cooking by Bibia Gaggiano
6 cups chicken broth
1/2 pound fresh spinach
1 teaspoon salt
5 tablespoons unsalted butter
1 small onion -- finely minced
2 cloves garlic -- minced
1/2 pound mild Italian sausage -- casings removed finely chopped
2 cups Arborio rice
1 cup dry white wine
1 cup freshly grated Parmesan cheese
Heat the broth in a medium size saucepan and keep warm over low heat.
Remove the stems of the spinach and wash well under cold water. Bring a medium size pot of water to a boil Add the salt and spinach and cook, uncovered, over medium heat until the spinach is tender, 3 minutes. Squeeze the spinach dry, then chop it finely and set aside til ready to use. (Lynette's note: Can sub 10 oz pkg frozen, chopped spinach - defrost and squeeze out liquid, set aside. Omit salt.)
Melt 4 tablespoons of the butter in a large saucepan over medium heat. When the butter foams, add the onion and garlic and cook, stirring, for about three minutes until the onion begins to color. Add the sausage and cook, breaking it apart with a large spoon until it begins to brown.
Add the rice and stir it with the sausage for about 1 minute, then add the spinach and the wine. Cook, stirring until the wine is almost all reduced. Add just enough chicken broth to barely cover the rice. Cook, still over medium heat, until the broth has been absorbed almost completely. Continue cooking and stirring the rice in this manner, adding the broth a bit at a time, for 16 to 18 minutes. Taste and adjust the seasoning, stir in the remaining tablespoon of butter and 1/3 cup of the parmesan. Mix well and quickly to combine. At this point the rice should be a moist, creamy and slightly loose consistancy. Serve at once with a sprinkling of additional parmesan.
(More Lynette's notes: I use just 2-3 tablespoons butter to saute onion and garlic and skip adding the butter at the end when all cooked. I also used Isernio's LF chicken sausage.)
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