Have you ever tasted angel wings?
Angel wings that have been delicately dredged through a bed of holy rose petals, dipped in love potion fairy dust #4, and that have ridden away on unicornback into the sunset?
With glitter and probably bubbles?
Yeah. Scroll up or down. Risotto. I hope your heartbeat is safely under control because I can barely take this.
Tell me you’ve made risotto before. REE-ZO-TO! You have to say it like that. It’s seriously a teeny slice of time ladling broth into rice and watching it magically transform into a creamy pile of OMG that will have you slamming your unhinged jaw into it over and over like a ravenous cheetah.
It’s amazing how I can go from dainty baby angel wings to a man-eating wild animal in less than 30 seconds.
This is what risotto does to the nervous system.
I have a (totally healthy and normal) weakness for this version because the broth is tomato-y. And fire-roasted. And it’s jam packed with hot Italian sausage and spinach. And butter. And cheese. And I can’t breathe.
WHY DID I EAT ALL SIX HUNDRED SERVINGS IN ONE SITTING?
Tomato, Sausage and Spinach Risotto:
(adapted from Everyday Food)
Okay I’ve collected myself. Carry on.
What it took for 4:
* 1 Tbs. extra-virgin olive oil
* 1 medium yellow onion, finely chopped
* 3 Italian sausage links, casings removed
* 1/2 cup dry white wine
* 1 cup arborio rice
* 1 (28 oz) can fire roasted diced tomatoes (in their juices)
* 3 cups chicken stock
* 10 oz baby spinach
* 2 Tbs. butter
* 1/2 cup freshly grated parmesan cheese
* coarse salt and freshly ground pepper
In a small saucepan, bring the tomatoes and the broth to a light simmer.
Heat the oil in a large skillet over medium-high. Add the diced onion and sausage. Cook, breaking up the sausage with a wooden spoon until browned all over, 6 minutes.
Add the rice and toss to coat. Toast 1 minute.
Add the wine and simmer until most of it evaporates, 1 minute.
Pour the tomato stock into the skillet, one ladle at a time. Let the liquid evaporate as much as possible before adding another ladle of stock. Continue until you’ve added most or all of the stock and the rice is creamy, roughly 30 minutes.
Remove from heat and toss in the butter and cheese. Add the spinach and toss until wilted. Season well with salt and pepper. Taste it. Fall down. Stand up.
Serve with extra parmesan cheese!
Risotto is one of my favourite things ever but I feel like I’ve been stuck in a bit of a risotto rut recently. This is exactly what I need in my life!
We had risotto on New Year’s day, for some reason that’s our tradition. The recipe has been passed down for at least 4 generations and it’s mushroom sausage risotto with about a pound of parmesan/butter. AKA: heaven (or angel wings)
I love this version with the tomatoes, makes it feel like a slightly “healthier” dish.
Wow. I’m going to make this next week when I get home from holidays. Looks awesome!
this is happening soon, with veggie stock and soy-sauge. i share your love for all things risotto. i think it’s god’s middle name. God Risotto the Father.
Love me some risotto! I love the creamy starchyness that it gives..it’s so filling too! I would eat the entire pot full, if you let me
deeelicious!
You had me at tomato and sausage but risotto too…yum!
Love potion fairy dust #4! HAAAA you’re so funny! This REE-SO-TO is breath taking!
I’ll pay for your flight—-just get here by dinner to make this for me? Please?
DELICIOUS !
These ingredients and recipes are going in the grocery list right now! Looks so good !
xo. A Southern Bee Diary
I want to stick my face in that. Now.
Beautiful! I love tomatoes and I saw your recipe from yesterday on Tasteologie yesterday when i was submitting. Congrats!
This looks like pure heaven…love the tomato in there too!
Holy comfort food Batman! I’m eating avocado toast and I see this? My toast looks increasingly more pathetic.
I am totally feeling like an angelic wild man-eating wild unicorn right now! MUST HAVE THIS RISOTTO PRONTO.
Oh maaaaaaan. I am going to have a love affair with this risotto.
I have a deep affinity for risotto. I have to add tomatoes next time. This is genius. We had some on NYE with mushrooms and white wine and asparagus. It was glorious.
I want to bathe in this!
This sounds amaaaaazing. I’ve only made risotto once before, and I’ve been itching to make it again.
I just drooled at that photo with butter cubes dusted with Parmesan!
YUM!! I’d even eat this for breakfast!
I’m only asking myself why am I not making this right now. It’s everything we love. Thank God I’m sort of a diet free zone.
I found this recipe on Smitten Kitchen forever ago and ever since I make it ALL. THE. TIME. Seriously, so good! I’m really mad that I never though to use fire-roasted tomatoes though. That sounds way better.
Holey moley! It’s like the best thing ever!
Why haven’t I made this yet, like yesterday!!!!!!!! You are making me so hungry beautiful lady!!! This weekend!!!!!
I made a risotto way back when that used tomato sauce instead of broth, and I’ve been thinking about it lately. I think your recipe here came into my life right now for a reason. That reason being that I need this NOW!!
I made this Recipe two nugh
I made this recipe for my boyfriend about a week ago and he couldn’t speak for about 5 minutes. All he could do is eat and just stare at me, eyes wide open, not believing how good it was. Thanks so much! I will absolutely be making this again!
so um, I just finished making this dish and I wanted to give it a tastetest and ended up almost eating the entire pot. IT’S SO GOOD!!!!!!!!!!!!
Wow! This dish was delicious. My husband and I loved it and we have leftovers which is the best part.
Thank you for the great recipe! I made this last night and it was fantastic! I just came across your blog and I am excited to try more of your recipes:))