Smoked Paprika Sausage & Corn Risotto

Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Add the 4 links of sausage (casings removed, if applicable) and brown thoroughly, breaking it up with a spoon. Once cooked, remove the sausage with a slotted spoon and set aside, leaving rendered fat in the pot.

Reduce heat to medium. Add the remaining 1 tablespoon of olive oil and the thinly sliced 1 large leek to the pot. Sauté for 5-7 minutes until softened but not browned, stirring occasionally.

Stir in the 3 minced cloves of garlic and 1 teaspoon of grated ginger (if using) and cook for 1 minute until fragrant.

Add 1 1/2 cups of Arborio rice to the pot and stir constantly for 2-3 minutes until the edges of the grains are translucent.

Pour in 1/2 cup of dry white wine (if using) and stir until completely absorbed by the rice. If not using wine, skip this step and proceed to adding broth.

Stir in 1 tablespoon of smoked paprika and 1 1/2 cups of corn kernels. Begin adding the warm 6 cups of broth, 1/2 cup at a time, stirring frequently. Allow each addition to be almost fully absorbed before adding the next, continuing until the rice is creamy and al dente (about 20-25 minutes).

Return the cooked sausage to the pot. Stir in 2 tablespoons of unsalted butter and 1/2 cup of freshly grated Parmesan cheese until melted and incorporated. Season with salt and black pepper to taste.

Fold in half of the 4 thinly sliced green onions. Serve immediately, garnished with the remaining green onions and 1/4 cup of fresh chopped coriander (if using).