Easy baked Tomato and Sausage Risotto for chilly nights

This is not the kind of authentic risotto that requires standing at the stove and stirring for ages. No, no. Instead this is a shortcut, mostly hands-off version that will get you into the ballpark of realdeal risotto, but without all the angst.

The combination of sausage and tomatoes that forms the recipe’s flavor base is inspired by the signature risotto of Nonni Laura, Stacie’s grandmother-in-law. No family gathering would be complete without it!

While we love these comforting flavors, you could use this same “baked risotto” method and change things up to suit your palate and whim. Simply swap out the tomato sauce and stock mixture in the second step for your choice of flavorful liquid — stock, for example, stock infused with saffron, or stock mixed with wine. Prefer a vegetarian take? Skip the sausage and instead stir in sauteed or leftover vegetables at the same time you add the last of the stock in the final step.

We prefer our risotto a bit on the soupy side and just a touch al dente, so we tend to use a slightly heavier hand with the final addition of stock, but the choice is up to you. Keep in mind risotto — even this baked version — is always best eaten immediately, as the rice will continue to absorb any cooking liquid as it sits. Wait too long and your perfect risotto will become

mushy and overcooked.

Baked Tomato and Sausage Risotto

Serve 4to 6

INGREDIENTS

15-ounce can tomato sauce 3to 4cups stock of your choice, divided use

2 Italian sausages, casings removed (about ½ pound) 1 onion, finely chopped 1½ teaspoons dried oregano Big pinch chile flakes 1½ cups arborio rice

Handful of grated Parmesan cheese

Garnish: Parmesan, olive oil and chopped fresh parsley or basil

DIRECTIONS

Heat oven to 375 degrees. Empty tomato sauce into a quart-size measuring cup and

top off with stock so you have 4cups total liquid. Set aside. In an oven-safe pot or Dutch oven set over medium heat, saute the sausage, onion, oregano and chile flakes. Season with a pinch of salt and a few turns of ground pepper. Break up the sausage as you cook and saute the mixture until sausage is

cooked through and onion is softened and golden, 7 to 8 minutes. If you find a lot of fat has collected in the pot, pour off all but 1 tablespoon. Add the rice and continue sauteing over medium heat for another minute.

Add the tomato-stock mixture. Stir well and bring to a simmer, then cover the pot

San Francisco food writers Stacie Dong and Simran Singh’s blog, A

Little Yumminess (www. alittleyum.com), focuses on family food adventures and recipes with global flavors.

A LITTLE YUMMINESS This baked tomato and sausage risotto is pure comfort fare on a chilly winter’s night. and place in preheated oven. Bake for 25to 30minutes, until rice is tender but still al dente, and nearly all the liquid has been absorbed into the rice. To complete the dish, put the pot back on the stove over low heat and stir in the remaining stock ¼ to ½ cup at a time, until you reach your preferred consistency. Taste and check often. Turn off the heat and stir in a generous amount of grated Parmesan cheese. Serve immediately, garnished with a drizzle of olive oil, more grated cheese and chopped herbs.