Fox 40 Segment – Sausage and Spinach Risotto
In a typical Italian meal, Risotto is served as a separate entrée and typically considered the “Primo piatte” the first course dish. Often when I add meat and vegetables to my risotto, as I am doing in this dish, I will serve it as my main dish. That being said, I would never do that if I was cooking for my family in Italy; their heads would be spinning!
- Heat the stock in a medium-size saucepan and keep warm over low heat.
- In a large saucepan over medium heat, melt 2 tablespoons of the butter and add onion and garlic. Cook until onion becomes translucent about 2-3 minutes.
- Add the sausage and continue to break apart with a large spoon until it is cooked.
- Add the rice to the sausage mixture and stir for about 1 minute so that the rice begins to toast.
- Add the wine and continue to cook, stirring, until the wine is almost all reduced.
- Now begin to add a ladle full of stock to barely cover the rice. Continue to stir rice and cook, still over medium heat, until the stock has almost completely absorbed. Once absorbed, add another ladle full of stock.
- Continue this cooking process by adding the hot stock one ladle at a time until the rice has absorbed all the liquid. This process should take about 18 minutes.
- At the last minute of cooking time, add the chopped fresh spinach, 2 tablespoons of butter and ½ cup of the Parmigiano. Mix well and quickly to combine. At this point the rice should have a moist, creamy, and slightly loose consistency. Taste and adjust the seasoning.
- Serve with a sprinkling of additional Parmigiano cheese.
Yields: 4-6 servings
- 6 cups Chicken Stock, or stock of your choice
- 4 tablespoons Butter, divided into 2 equal portions
- 1 small Onion, finely minced
- 2 cloves Garlic, finely minced
- ½ pound mild Italian Sausage, casings removed (or bulk sausage)
- 2 cups Arborio Rice
- 1 cup White Wine
- 4 oz Fresh Spinach Leaves, chopped
- 1/2 cup Parmigiano Cheese, grated, plus more for serving
- Salt & Pepper to taste