Ingredients
Units
Scale
- 3 cups baby spinach
- 1 small red onion - sliced thin
- 1 1/2 lbs. Italian sausage
- 8 oz. Porcini mushrooms
- Juice of 1/2 lemon
- Salt/fresh ground black pepper
- Fresh grated Parmesan cheese
- 3 - 4 tbs. Olive oil
To Prepare the Rice:
- 3 cups of Carnaroli Rice
- 3/4 cup of white wine
- 1 medium red onion - sliced thin
- 6 1/2 cups of hot chicken broth
- 4 tbs. olive oil
Instructions
- 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.
- Prep Time: 5 mins
- Cook Time: 25 mins
