Red Wine Risotto with Sausage and Spinach

Ingredients

3 c red wine
2 c chicken stock
2 T olive oil
1 lb sweet Italian sausage
1 small onion, finely chopped
2 large cloves garlic, smushed
1.5 c arborio rice
.5 lb spinach leaves, stemmed and chopped (about 2 cups)
1/8 t ground nutmeg
2 T butter
1/2 c pecorino-romano

Directions

In a large saucepan, combine the wine and stock; keep warm over low heat.

In a dutch oven, heat the oil over medium-high heat. Add the sausage and cook, crumbling, about 2 minutes. Add the onion and garlic and cook another 2 minutes. Stir in the rice and season with salt and pepper. Add the wine-stock a couple of ladlefulls at a time, stirring thoroughly and letting it almost dry out between each addition, for about 18 minutes.

In the last five minutes, stir in the spinach and nutmeg. In the last minute, add the butter and cheese.