Drunken Risotto

Drunken Risotto



Super easy and yummy from an issue of Every Day with Rachael Ray.  The recipe uses almost a whole bottle of wine, so I suggest getting a second bottle to enjoy with dinner.  :-)


Ingredients

3 cups dry red wine

2 cups chicken stock

2 tablespoons extra-virgin olive oil (EVOO)

3/4 pound bulk Italian sweet or hot sausage

1 small onion, finely chopped

2 large cloves garlic, finely chopped

1 1/2 cups arborio rice

Salt and pepper

1/3 pound spinach leaves, stemmed and chopped (about 2 cups)

1/8 teaspoon freshly grated nutmeg

2 tablespoons butter

1/2 cup grated pecorino-romano cheese

Directions:

In a large saucepan, combine the wine and chicken stock; keep warm over a low flame.

In a large, heavy pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the sausage and cook, crumbling the meat, until browned, about 2 minutes. Add the onion and garlic and cook until softened, about 2 minutes. Stir in the rice and season with salt and pepper. Add the warm wine-stock mixture a couple of ladlefuls at a time, stirring vigorously after each addition and letting the liquid evaporate before adding more, cooking the risotto for 18 minutes.

In the last 5 minutes of cooking, stir in the spinach, a handful at a time, to wilt. Stir in the nutmeg. In the last minute of cooking, stir in the butter, then the cheese.