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Most of us are familiar with the combination of Italian sausage with peppers and onions and today on cooking at home I'll be using those three things to make an Italian-style risotto.
I'll also be adding a good handful of spinach to the mix, for added color, and finishing with grated Romano cheese.
You'll need to buy a special risotto rice for this "Arborio" is a popular type and you'll also need to heat up 4-5 cups of chicken or vegetable broth.
While that's coming up to a simmer on the stovetop, add a good splash of olive oil to a wide, heavy bottomed pan and brown up 1 - 1 1/2 pounds of Italian sausage pieces.
When the sausage is nicely browned and just cooked through, take it out of the pan and add 1 large, diced Vidalia onion and 1 large, deseeded and diced red pepper and cook those to soften.
After the peppers and onions have been cooking along for 4-5 minutes, add 1 cup Arborio rice, stir that in and cook it along for a minute. Then add 1 cup of dry white wine and cook that along until that has evaporated.
At that point, add a ladle or two of the hot broth and stir that regularly, adding more broth as the rice absorbs it.
You'll want to continue that process and cook the rice until it is just about soft to the tooth.
At that point, add as much spinach as you like and let that wilt down, then add the sausage back to the pan, stir that in and let it warm through and then add a good handful of grated Romano or grated Parmesan cheese and it is good to go!
: Chef Dan Eaton spent his early years on a dairy farm in Vermont where he developed a fondness for foods "straight from the land." Cooking seasonally was more of a necessity then but Dan still finds local ingredients, in season, a driving force behind his menu creations.