Italian Sausage, Mushroom and Spinach Risotto

ingredients:

1 cup Arborio rice

1 tbsp. butter

1 large onion, diced and then divided

1 cup white wine (optional)

3 cups hot chicken broth

1 tbsp. olive oil

2 lbs. sweet Italian sausage

3 cloves garlic, minced

8 oz mushrooms

1 cup tomato sauce

8 oz spinach leaves, washed and trimmed

grated Parmesan cheese

directions:

1. Prepare risotto as follows:

• Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
• In a large, heavy-bottomed saucepan, heat the oil and 1 Tbsp of the butter over medium heat. When the butter has melted, add half the onion. Sauté for 2-3 minutes or until it is slightly translucent.
• Add the rice to the pot and stir with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma. But don't let the rice turn brown.
• Add the wine and cook while stirring, until the liquid is fully absorbed. (Skip this step if not using the wine)
• Add 1 cup of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another 1/2 cup of stock and repeat the process.
• Continue adding 1/2 cup of hot stock and stirring the rice while the liquid is absorbed, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. If you run out of stock and the risotto still isn't done, you can finish the cooking using hot water. Just add the water as you did with the stock, a 1/2 cup at a time, stirring while it's absorbed.

2. Heat a heavy skillet or casserole over high heat, add oil to coat. 

3. Split half of the sausages lengthwise and cut each into 6 pieces. Add to the pan and cook until browned but still pink in the center. Remove from the pan and reserve.

4. Remove the remaining sausages from their casings and crumble. Add to the hot pan and cook, stirring to break up the meat. 

5. Add the remaining onions and garlic, cook for 5 minutes then add the mushrooms.

6. Add tomato sauce and bring to a simmer. 
7. Return sausage pieces to the pan. Add spinach and stir until wilted. Season to taste with salt and pepper.

8. Meanwhile, reheat the risotto, check the seasoning, and toss with butter and grated cheese to taste. 9. Serve in large bowls and top with sausage mixture.