Preparation:
Peel and dice the onion into a small dice- about 1/4 inch.
Grate nutmeg and parmigiano.
Remove casings from the sausage and discard the casings.
Cooking:
Pre-heat oven to 400 degrees.
Heat the dutch oven over medium flame for a few minutes. Add the olive oil, then the onion. Stir and then add the sausage, breaking up the sausage pieces with a wooden spoon as it cooks, for about 5 minutes or until sausage is nicely browned.
Add th...
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Preparation:
Peel and dice the onion into a small dice- about 1/4 inch.
Grate nutmeg and parmigiano.
Remove casings from the sausage and discard the casings.
Cooking:
Pre-heat oven to 400 degrees.
Heat the dutch oven over medium flame for a few minutes. Add the olive oil, then the onion. Stir and then add the sausage, breaking up the sausage pieces with a wooden spoon as it cooks, for about 5 minutes or until sausage is nicely browned.
Add the rice and combine well with onion and sausage. You want to coat the rice evenly with the oil and yummy pork fat.
Add spinach and asparagus and stir. Add stock, and bring to a simmer. Stir in 1/2 cup of the cheese. Add salt and pepper and stir one last time. Now add the remaining 1/2 cup of cheese.
Cover and put in oven for 35-40 minutes, until rice is soft but still very springy-- the rice will continue to cook for a while after you remove from the oven.
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