Recipe for tonight

One of my favorite restaurants in Mystic serves the most amazing risotto. It's creamy and thick; it melts in your mouth and each bite just gets better and better.

I've never made risotto before. To be honest I've been rather afraid of it ~ I have no explanation of this fear. I'd consider myself to be a very seasoned cook of sorts and often make up my own recipes.

 After talking with a friend, I decided to face my fear and take on a risotto recipe.

Seriously now, I thought this was going to be such a flop that I had our local pizza place on speed dial so I could call in an emergency order.

I'm happy to say that no only was it easy {I have no idea where this displaced fear came from}, it was delicious! 
I will be making this again very soon. 

Tomato and Sausage Risotto

1 can {28oz} Fire Roasted Tomatoes

3 cups water

1 Tbs olive oil

1 lb Italian sausage {I used turkey sausage}

1 large onion chopped

1 cup Arborio rice

1cup dry white wine

10 cups baby spinach

1 cup grated parmesan cheese

1 Tbs butter

In a pan combine tomatoes and their juice with 3 cups water and bring to a strong simmer.

Heat olive oil and cook the sausage and onion until no longer pink and onions are tender. Add the rice and wine. Cook for about 3 minutes.

To the rice mixture, add 2 cups of the tomatoes. Simmer and stir until absorbed. Continue to add tomatoe mixure 1 cup at a time. Wait until absorbed before adding more. This process will take about 25 minutes.

Once all the liquid has been added, turn off the heat and stir in the spinach, cheese, and butter. Add the salt and pepper to taste.

A tossed veggie salad goes very nicely with this dish.

Bon Appetite

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