This is our family's favorite Risotto recipe
1 cup Aborio Rice
1/2 small onion chopped
2 tbsp minced garlic (can use more if you like garlic)
3/4 cup Sausage (Mild Italian or Regular)
Crushed Red Pepper Flakes (if desired)
1/2 cup dry White Wine
3+ cups Heated Chicken Broth
2/3 cups frozen chopped Spinach (drained)
3/4 cups grated Parmesan (or Parmesan & Asiago mixed) cheese
Thaw and drain the Spinach
Heat the Chicken Broth in a glass measuring cup or other container
Heat a large, deep pan that has a lid to medium- hot temp
Add about 2 tbsp Olive Oil to the pan (or enough to cover the bottom)
Put the Sausage in the pan and fry just until it is barely brown not red
Add the onions and saute with the sausage until they are clear
Add the rice and stir continuously until the rice is a little toasty and mixed into the sausage
(takes about 1 - 2 minutes)
Add the garlic and salt and pepper to taste
Add the White Wine and keep stirring until the alcohol is boiled off and liquid is absorbed
Add enough Chicken Broth to cover the rice. Stir and bring to a boil.)
When the mixture is boiling, add a little more broth, TURN DOWN HEAT to medium- low
and place a tight cover on the pan
Cook about 20 minutes stirring periodically.
Add more Chicken Broth if necessary to make sure rice is covered.
After about 20 minutes check to see if rice is tender. If not replace lid and
cook another 10 min.
When rice is soft, ADD the spinach and crushed pepper flakes. Stir them into the rice evenly
Replace lid cook another 2 or 3 minutes
Add the cheese. Stir into the rice, replace lid, and turn heat to low.
Simmer about another 3 minutes.
Serve. (Garnish with parsley or red pepper flakes)