Drunken Risotto - A delicious first meal for the hubby's new house :)

After reading so many other blogs and recipes online I can't help but adopt the use of the word "hubby". I often read reviews that read like, "made this Sunday night, hubby didn't like it, probably won't make it again." Well, if I was writing a review of this Rachel Ray recipe (will try to post it), I would have to write, "made this last friday, hubby had seconds and thirds, will definitely repeat."

Ingredients
3 cups dry red wine
2 cups chicken stock
2 tablespoons extra-virgin olive oil (EVOO)
3/4 pound bulk Italian sweet or hot sausage
1 small onion, finely chopped
2 large cloves garlic, finely chopped
1 1/2 cups arborio rice
Salt and pepper
1/3 pound spinach leaves, stemmed and chopped (about 2 cups)
1/8 teaspoon freshly grated nutmeg
2 tablespoons butter
1/2 cup grated pecorino-romano cheese

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

In a large, heavy pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the sausage and cook, crumbling the meat, until browned, about 2 minutes. Add the onion and garlic and cook until softened, about 2 minutes. Stir in the rice and season with salt and pepper. Add the warm wine-stock mixture a couple of ladlefuls at a time, stirring vigorously after each addition and letting the liquid evaporate before adding more, cooking the risotto for 18 minutes.

In the last 5 minutes of cooking, stir in the spinach, a handful at a time, to wilt. Stir in the nutmeg. In the last minute of cooking, stir in the butter, then the cheese.

From: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/rachael-ray-30-minute-meals/drunken-risotto-with-sausage-and-spinach