Rainbow Vegetable & Smoked Sausage Risotto

Total time: 30 minutes

Ingredients:

  • 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
  • 1/2 cup (4oz, 120ml) dry, white wine
  • 2 1/4 cups (18oz, 540ml) chicken stock may not all be used
  • 1/2 leek, trimmed, sliced (other half for the condimenti)
  • 1 tbs butter
  • 1/2 cup Parmesan cheese - freshly grated  (about 2oz, 60gr)
  • Condimenti:
  • 8oz (250gr) smoked sausages, sliced
  • 1/2 leek, trimmed, sliced
  • 1 carrot. quartered lengthwise, sliced
  • 1 rib celery, sliced
  • 1/2 red pepper, chopped
  • 4oz (120gr) frozen spinach, thawed, squeezed dry
  • 1 tbs parsley

Instructions:

  • Heat chicken stock and keep hot over low heat.
  • In medium saucepan heat butter over medium heat. Add leek and sauté until transparent.
  • Add rice and sauté stirring, for 2 - 3 minutes until rice has white center.
  • Add white wine and stir.
  • Start condimenti.
  • When wine is almost absorbed add a 1/3 cup of stock, stir.
  • When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
  • Before the last 1/3 cup taste a few kernels of rice.  They should be just 'al dente' - slightly resistant to the tooth but fully cooked.  If more stock is needed add it 1/6 cup at a time and waiting until almost completely absorbed.
  • At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold its shape on a plate.
  • Stir in the Parmesan and condimenti, spoon into a bowl or risotto platter and serve immediately.  It will continue to absorb liquid and the leftovers (if any) will be very stiff.
  • Condimenti:
  • Heat olive oil in medium skillet over medium. 
  • Add leek, carrot, celery, pepper, and sauté 5 - 7 minutes.
  • Add sausage and sauté until they are cooked through, 6 - 8 minutes longer.
  • Add spinach and stir to combine.
  • Turn heat to low, cover and keep hot until needed.