Ingredients

The following ingredients have 5 Servings
  • 3 cups baby spinach
  • 1 small red onion – sliced thin
  • 1 ½ lbs. Italian sausage
  • 8 oz. Porcini mushrooms
  • Juice of ½ lemon
  • Salt/fresh ground black pepper
  • Fresh grated Parmesan cheese
  • 3 – 4 tbs. Olive oil
  • 3 cups of Carnaroli Rice
  • ¾ cup of white wine
  • 1 medium red onion – sliced thin
  • 6 ½ cups of hot chicken broth
  • 4 tbs. olive oil

Instruction

  • Heat a large cast iron frying pan with the olive oil. Add the rice and toss until the rice is evenly coated.
  • Add the wine and simmer until the wine is absorbed.
  • Slowly add the hot broth, ½ cup at a time stirring the rice and adding more broth as it is absorbed; keeping rice at a constant simmer.
  • Cook the rice until it is al dente and creamy. Approximately 18 – 25 minutes.
  • Season with sea salt and freshly ground black pepper and fresh grated Parmesan cheese.
  • Cover and let rest 2 – 3 minutes.
  • Heat a large cast iron frying pan and cook the sausage. Slice in pieces.
  • Soak the Porcini mushrooms in warm water for 30 minutes, then drain.
  • Toss the Porcini mushrooms with the spinach; add 3 – 4 tbs. tbs. olive oil, lemon juice, salt, fresh ground black pepper, fresh grated Parmesan cheese, and toss.
  • Plate the rice and top with the baby spinach and Porcini mushrooms, sliced sausage and more grated cheese.