RISOTTO with SAUSAGE and SPINACH6 cups of chicken broth
10 oz. fresh spinach, stemmed, washed, and roughly chopped
¾ lb. mild Italian sausage (3-4), skins removed, roughly chopped
1 small onion or large shallot, minced
2-3 garlic cloves, minced
5 Tbs. unsalted butter
2 cups arborio or carnaroli rice
1 cup dry white wine, such as Pinot Grigio
Salt and freshly ground black pepper
3. Add rice. Stir 1-2 minutes until coated well with butter and heated. Increase heat to medium-high. Add wine (set a timer to 18 minutes at this point) and stir casually until rice absorbs wine.
4. Add a generous ladle of broth, stirring occasionally until absorbed. Continue adding broth about a cup at a time, allowing liquid to be absorbed before adding more.
5. After about 10 minutes, stir in spinach. It will cook down quickly. After 18 minutes, taste rice for doneness. It should be al dente.
6. Remove pan from heat. Stir in remaining Tbs. of butter and cheese. Season with salt and pepper to taste. Serve with crusty bread and salad, if desired. 4-6 generous servings.