Sausage and spinach risotto

02646 RISOTTO with SAUSAGE and spinach INGREDIENTS for 4 PEOPLE 120 g of frankfurters, 3 tablespoons of frozen chopped onion, 40 g salad spinach leaves, 4 tablespoons Parmesan Cheese, 2 tablespoons Parmesan cheese, one litre of broth of dog, 360 g of arborio rice, 70 g butter, 1/2 glass of beer, salt and pepper.

Dissolve 50 g of butter in a pan and insaporitevi the onion for a minute; squirt with a glass of broth and let it evaporate soft focus for about ten minutes.

Wash the spinach leaves and dry; cut the sausage slices and bring to a boil the rest of the broth.

Pour the rice into the pan with the fried onions, toast over high heat, stirring with a wooden spoon.

Wet with beer and then let it evaporate, still over high heat and stir.

Add spinach leaves and let them add 30 seconds, stir, then add the boiling stock, cover, rice and spinach.

Stir, reduce the heat, put the lid on and simmer without stirring until the broth is absorbed.

Stir vigorously and cover again with boiling broth risotto; always cook with the lid on for six minutes.

Add the sausage and continue cooking, stirring and adding more broth if necessary, until the rice is cooked al dente.

Turn off the heat and add the remaining butter risotto to soft flakes and grated cheese.

Cover and let stand 3 minutes; pepper, mix well and serve immediately, sprinkling with the parmesan and shredded raw spinach leaves.