Sausage and Spinach Risotto

Ok, so I totally took this recipe from my friend’s husband (the same who does the amazing drinks). Easy recipe, easy to scale if you’re having people over. Satisfying and filling. And for those who know me, it has *gasps* mushrooms! And I eat it willingly, it’s that good.

Ingredients
14g dried mushroom
6-8 cups water
2 table spoon butter
1 onion
2 italian sausage
1 1/2 cup arborio rice
1 block frozen spinach
Parmesan, to taste
ingredients

***

1. Pour the water in a pot and add the dried mushrooms. Bring to a simmer and allow to sit for 10-15 minutes.
mushrooms1

2. After 10-15 minutes the mushrooms will have reconstituted and you’ll have flavorful stock to use. Keep it warm but not boiling.
mushrooms2

3. In a different, larger pot, melt the butter. Dice the onions and stir into the butter. Cook for a few minutes until translucent.
onions

4. Remove the casing from the sage and add to the pot. Break any lumps as it cooks.
sausage1

5. When the sausage is cooked, add the rice. Stir well to coat. If you have white wine (or vermouth) add about 1/2 cup here and stir until fully absorbed.
rice1

6. Start ladling in the stock, I add it a bit at the time, stirring a lot until absorbed, to coax the starch out of the rice.
rice2

7. When the rice is just shy of done add the spinach. Fish the mushrooms out of any remaining stock and add to the pot as well.
spinach

8. Grate in cheese (to taste). I don’t use all that much.
Taste and adjust seasoning.
cheese

9. Rest for a minute or so then serve.
Enjoy!
serve

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