Method

Bring broth to a strong simmer in a medium saucepan.   Cover and keep warm over the lowest heat possible.  Liquid for risotto must always be heated.

In a 10 to 12 inch heavy-bottomed saute pan or Dutch oven, heat the olive oil over medium heat. Add the garlic and cook for 30 seconds to a minute.  Do not brown.  Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.

Add a cupful of stock and cook, stirring until the liquid is absorbed. Continue stirring and adding the stock a cup at a time, waiting until the liquid is absorbed each time before adding more, until the rice is tender and creamy yet still a little al dente, about 18 minutes (you may have stock left over).

Stir in cooked sausage, spinach and basil,stirring to mix. Season with salt and pepper, to taste.

Serves: 4

Contributor: Wayne Gregory

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