Recipe Sharing: Drunken Risotto with Sausage and Spinach

I made this dish Sunday night, and it's a keeper. Risotto and I don't have a good history together, but this one worked. Even I was surprised! :)

It's from the most recent issue of the Rachael Ray magazine.

Drunken Risotto with Sausage and Spinach
Yield: 4 servings (I think it serves more -- we both had a heaping portion, Rob had seconds, and there's a ton left over.)

Ingredients

• 3 c. dry red wine
• 2 c. chicken stock
• 1 tbsp olive oil
• 3/4 lb. bulk Italian sausage
• 1 small onion, finely chopped
• 2 large cloves garlic, finely chopped
• 1 1/2 c. arborio rice
• Salt and peer
• 1/2 lb. spinach leaves, stemmed and chopped
• 1/4 tsp. freshly grated nutmeg (I used a smaller portion from my spice cabinet)
• 2 tbsp. butter
• 1/2 c. grated pecorino-romano cheese

Directions
In a large saucepan, combine the wine and chicken broth; keep warm over a low flame.

In a large, heavy pot, heat the EVOO over medium-high heat. Add the sausage and cook, crumbling it and until browned, about 2 minutes. Add the onion and garlic and cook until softened, about 2 minutes. Stir in the rice and season with salt and paper.

Add the warm wine stock mixture a couple of ladlefuls at a time (I used a 1/2 c.), stirring vigorously after each addition and letting the liquid evaporate before adding more, cooking the risotto for 18-20 minutes.

In the last 5 minutes of cooking, stir in the spinach by the handful, allowing it to wilt. Stir in the nutmeg. In the last minute, stir in the butter, and then the cheese.