Tomato and Sausage Risotto
1 can (28 ounces) diced tomatoes, in juice
1 tablespoon olive oil
3/4 pound sweet or hot Italian sausage, casings removed
1 small onion, finely chopped
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
What you’ll do:
In a small saucepan, combine tomatoes with all their juices and 3 cups water. Bring just to a simmer and then minimize to low heat to keep warm. In a medium saucepan, heat oil over medium, add sausage and onion, season with salt and pepper. Cook, breaking up sausage as you go, until sausage is almost all the way cooked through and onion has softened, 5 to 7 minutes.
Add rice and cook for 1 to 2 minutes, stirring to evenly coat. Add wine and cook, stirring until absorbed, about 1 minute.
Add about 2 cups of the hot tomato mixture to rice, simmer over medium-low heat, stirring occasionally, until absorbed, about 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, wait until the cup is fully 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, but I did). Remove pan from the 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.
Source: Everyday Food, November 2006