We’ve only begun to learn how to make risotto…meaning we’ve only begun to learn how to be patient. There’s something about standing over the stove, stirring the Arborio rice, and seeing all the glory of a great dish come to life.
I was excited to make this dish, especially with my new found love of making risotto. To top it off, it includes sweet Italian sausage, mushrooms, garlic, and baby spinach. And let’s not forget to mention the shredded Parmesan cheese to top this wonderful dish off (well, okay, the recipe called for Romano cheese, but it was old in the fridge…and well, Parmesan it is.)
The recipe, of course, isn’t mine. It’s from Cooking Light Jan/Feb 2012 issue.
David Bonom, Cooking Light