This is a version of a classic Italian Risotto recipe. This rice is loaded with flavor and texture. It’s a delicious dish that is perfect for date night or family dinner.
This risoto is creamy and flavorful and perfect for any date night let’s make some you’re going to start with the ingredients listed feel free to substitute the Italian sausage for your protein of choice or omit totally if you want to make this vegetarian if you are
Using any type of sausage you are going to remove the sausage from the casing and we are going to start to Brown the sausage I like to leave the sausage in nice chunks because it adds a great texture to the creamy risotto once your sausage starts cooking it’s time to add
Your onions you’re going to sauté the onions and sausage together until the sausage is completely cooked once your sausage is cooked we’re going to add those canned tomatoes along with the garlic we’re going to cook this for approximately 3 to 5 minutes cooking it like this is going to ensure to remove
All the metallic flavor that can come from using canned tomatoes after cooking for approximately 3 to 5 minutes we are going to add our cup of rice to this mixture and we’re going to cook this for another 2 to 3 minutes and then we are going to add
That white wine after you add the white wine you want to make sure that you cook this until all of the wine evaporates this is going to add a depth of flavor to our risoto but it’s also going to make sure that we don’t have a very strong alcohol
Taste don’t get me wrong alcohol is delicious on its own I don’t want my risotto tasting like wine however once all of the wine has been absorbed it’s time to start adding your chicken stock I have my stock on the stove and it has been heating up you don’t want to add
Cold stock to your risotto you want your stock to be hot as well well so it will not reduce the temperature of the risotto once the first batch has been absorbed it’s going to take approximately 5 to 6 minutes it’s time to add your second batch and this is
Going to take approximately three batches until your risotto is finished so we are making love to this risotto it takes patience you’re going to add your second batch of stock to your risoto and you’re going to allow the risotto to cook in the stock and absorb all that
Liquid once that liquid has been absorbed guess what guess what you’re right we are going to add the remaining chicken stock this should be the final time that we add any stock to this mixture the you should see the rice getting nice and plump and tender you
Should be tasting your rice during this time to see what the texture is if it’s a little crunchy guess what you need to cook it a little bit more if it’s nice and chewy and soft that means that your risotto is done it should be nice and
Fluffy and have a great texture once it has reached that consistency we are going to remove it from the fire and we’re going to add our butter the butter is going to make it nice and silky then we’re also going to add our spinach it is very important that you remove it
From the the heat when you’re adding your spinach and your butter because we don’t want our rice to overcook sticky mushy rice risoto however is not delicious all right we are not making sushi we’re making risoto once you have Incorporated Your Spinach it is time to add your salt
Your pepper and your parmesan cheese and we’re going to mix this until it’s all combined and guess what you have nice delicious creamy Rich flavorful risoto bone appe Petit let’s eat