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Sausage and Spinach Risotto

17/11/2023

Here is a classic Italian recipe for sausage and spinach risotto. This dish combines the creaminess of the risotto with the savory taste of the sausage and the freshness of the spinach.

Ingredients

  • 320 g of Arborio or Carnaroli rice
  • 200 g of fresh sausage
  • 200 g of fresh or frozen spinach
  • 1 shallot or small onion
  • Meat or vegetable broth, as needed
  • 1/2 glass of dry white wine
  • 50 g of butter
  • 40 g of grated Parmesan cheese
  • Extra virgin olive oil
  • Salt and pepper, to taste

Preparation

  1. Start by cleaning and finely chopping the shallot. In a large pan or pot, sauté it with a drizzle of extra virgin olive oil until it becomes translucent.
  2. Remove the skin from the sausage and crumble it. Add the sausage to the sauté and let it brown until it is slightly golden.
  3. Add the rice and toast it for a couple of minutes, stirring constantly.
  4. Deglaze the rice with the white wine and let the alcohol evaporate over medium-high heat.
  5. Begin adding the hot broth a ladle at a time, allowing the rice to absorb the liquid before adding the next ladle.
  6. Meanwhile, if you are using fresh spinach, wash them and wilt them in a pan with a drizzle of oil and a pinch of salt until they wilt. If you are using frozen spinach, blanch them in boiling water for a few minutes, then squeeze and sauté them in a pan.
  7. Midway through the rice’s cooking (after about 10 minutes), incorporate the spinach.
  8. Continue to add broth and stir until the rice reaches the desired consistency, periodically stirring in a piece of butter to increase creaminess.
  9. Remove from the heat and stir in the grated Parmesan cheese, the remaining piece of butter, and a grind of pepper.
  10. Taste and adjust for salt if necessary, then let the risotto rest for a minute before serving.

Curiosity

Risotto is an iconic dish of Italian cuisine, originating in Lombardy. The key to a perfect risotto is slow cooking and the gradual addition of broth, which promotes the release of starch from the rice, making it naturally creamy. Sausage and spinach are just one of the many variations of this versatile dish.