Tomato and Sausage Risotto

The weather is turning colder. That calls for something hearty. This dish isn't just hearty. It's stick to your ribs, cold weather comfort food. It's Tomato and Sausage Risotto. Creamy, cheesy, velvety comfort food that you want to cook up and eat in your favorite pajama's in front of the TV.

Now, I know some of you may think that risotto is just a bit daunting of a task. It's not. It's so easy. Risotto is all about time. Taking your time and working slowly. This dish takes about an hour to make, but oh, it's worth the wait. Pair it with some Deep Roots Red from Northleaf Winery in Milton.

Just a side note about cooking with wine. An excellent rule of thumb is that if it's good enough to drink, it's great to cook with. If you're not a wine drinker, or you are looking for a dry white to keep in the pantry for cooking, Gallo Dry Vermouth works well. America's Test Kitchen recommended it as a shelf stable dry white. If you're a still a bit skeptical, I have two words for you. Julia Child. Yes, if the queen of all cooks swore by it, then you know it's gonna be good.

Tomato and Sausage Risotto

Recipe adapted from Martha Stewart Everyday Food, November 2006

Serves 4

2 cans (14 ounces) diced tomates with garlic and basil

1 Tb olive oil

1 pound mild or sweet ground italian sausage

1 small onion, finely chopped

coarse salt and ground pepper

1 c Aroborio rice

1/2 c dry white wine

1 bunch fresh spinach (about 7 cups)

1/2 c grated parmesan cheese, plus more for serving (0ptional)

2 Tb butter

1 Tsp crushed red pepper flakes

In a small saucepan, combine tomatoes in their juices with 3 cups of water. Add red pepper flakes. Bring to a simmer, and keep warm over low heat.

In a medium saucepan, heat the oil over medium heat until shimmering, but not smoking. Add sausage and onion. Cook until onion is soft and sausage has browned. Add rice , stirring to coat it well. Add white wine and stir until absorbed. Add 2 cups of hot tomatoe mixture to the rice and sausage. Simmer over medium-low heat, stirring occasionally until absorbed. Continue adding the tomato mixture, one cup at a time, waiting for one cup to be absorbed before adding the the next. Stir occasionally until the rice is creamy and tender, about 30 minutes.

Salt and pepper to taste. Remove pan from heat. Stir in spinach, parmesan and butter. Serve immediately. Sprinkle with parmesan for serving if desired.