Tomato and Sausage Risotto

Saturday I ventured to the mall to check out the sale going on at Macy’s.  I almost chucked the entire idea because the crowd was enough to make me want to pull a stunt like in the movie Fried Green Tomatoes where Kathy Bates proceeds to ram in back of the car that cut her off multiple times.  However, once I walked down into the home section and saw those shiny, beautiful Kitchen Aid mixers I knew it was meant to be!  Macy’s one day sale was born for suckers like me that think the slight discount justifies a big purchase, but hey-I’m a sucker for a sale and therefore now the proud owner of my very own Kitchen Aid!  So Sunday morning I jumped out of bed and powered it up to make some banana chocolate chip muffins for breakfast.  My mega new mixer laughed at the tiny little batch of batter that could easily be mixed by hand that I gave it for it’s first task, but hey, I really just wanted an excuse to use it!

After muffins I moved on to bread to go with the sausage risotto I was making for dinner.  I made a new recipe for Pain Ordinaire (Ordinary Bread) that turned out quite yummy but not so pretty so I’ll screen that picture/recipe for now and come back to it once it’s experimented with a couple times.  The real recipe I wanted to share was for Sausage Risotto.  How can you go wrong with sausage in your creamy risotto!  You just have to make sure you have the time to stay in the kitchen so you can keep stirring.  It ends up being a meal of it’s own-in fact with all the spinach and tomatoes in it you can just pretend your salad and risotto is all in one!  It was a perfect meal to snuggle up and watch the closing ceremonies of the olympics too!

Tomato and Sausage Risotto
Adapted from Martha Stewart Everyday Food (I found it on Deb!)

Serves 4

1 can (28 ounces) diced tomatoes in juice
1 tablespoon olive oil
3/4 pound ground mild Italian sausage
1 small onion, finely chopped (I also added in 2 minced garlic cloves with the onion)
Coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
1 bunch flat-leaf spinach (10 to 14 ounces), washed well, tough stems removed, chopped (about 7 cups)
1/2 cup grated Parmesan cheese, plus more for serving (optional)
2 tablespoons butter

  1. In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.
  2. In a medium saucepan, heat oil over medium. Add sausage and onion (and garlic if wanted); season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes.
  3. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
  4. Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).
  5. Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.
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