Sausage and Spinach Risotto
Category: Main Courses
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Carnaroli Rice | 300g |
| Sausage (preferably Italian) | 250g |
| Fresh Spinach | 250g |
| Extra Virgin Olive Oil | 3 tbsp |
| Vegetable Broth | 1L |
| White Wine | ½ cup |
| Nutmeg | to taste |
| Grana Padano DOP (Grated) | 50g |
| Black Pepper | to taste |
| Salt | to taste |
Instructions:
To create a delicious Sausage and Spinach Risotto, follow these simple yet flavorful steps:
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Prepare the Broth: Begin by heating the vegetable broth in a pot and keep it simmering throughout the cooking process. This ensures the rice cooks evenly and absorbs the flavors.
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Cook the Sausage: Remove the casing from the sausage and crumble it into small pieces. In a hot pan, without adding any extra fats, cook the sausage over medium-high heat. Stir occasionally until it is fully cooked and browned. Once done, set the sausage aside.
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Toast the Rice: In the same pan where you cooked the sausage, add a drizzle of extra virgin olive oil. Then, toast the Carnaroli rice over medium heat. Stir the rice constantly until it turns slightly translucent, allowing the grains to absorb the oil and enhance their flavor.
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Deglaze with White Wine: Once the rice is toasted, pour in the white wine to deglaze the pan. Stir and allow the wine to evaporate, infusing the rice with its crisp aroma.
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Cook the Risotto: Start adding the hot vegetable broth, one ladle at a time, stirring the rice frequently. Let the liquid absorb before adding more broth. Continue this process until the rice is cooked to a creamy, al dente texture—this usually takes around 18 minutes.
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Add Sausage and Spinach: When the rice is just a few minutes away from being fully cooked, add the pre-cooked sausage back into the pan. Then, toss in the fresh spinach leaves, roughly torn by hand. Stir everything together and cook until the spinach wilts.
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Finish the Dish: Turn off the heat and stir in the grated Grana Padano cheese, which will melt into the risotto, giving it a creamy, rich finish. Season with salt, black pepper, and a generous sprinkle of nutmeg for a subtle depth of flavor.
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Serve: Spoon the risotto onto plates and serve hot. Garnish with a little extra grated Grana Padano if desired. Enjoy the creamy, savory goodness of this sausage and spinach risotto!
Tips for Perfect Risotto:
- Broth Temperature: Always use hot broth when making risotto to ensure it cooks evenly.
- Stirring: Frequent stirring releases the starch from the rice, helping achieve the creamy texture that is characteristic of risotto.
- Spinach: If fresh spinach is not available, you can substitute with frozen spinach. Just be sure to thaw and drain it well before adding it to the risotto.
Indulge in this warm, comforting dish that combines the rich flavors of sausage with the freshness of spinach, all enveloped in a creamy risotto. Perfect for a family dinner or a special occasion, this recipe is sure to impress!
