Risotto: Two Ways

Due to my recent confusion/uncertainty/insecurities/what-have-yous about my current job situation and my future job situation, I have been trying to read some inspiring or uplifting literature.
My friend Natasha recommended The Last Lecture, by Randy Pausch, to me last week when we got together for dinner and conversation. I quickly checked it out at the library and finished it in two days.
In his last few months of life, Pausch, a Professor at Carnegie Mellon, offers some amazing wisdom and inspiration. While his whole "lecture" speaks to me at great depths, a few sections are screaming at me right now, more than others.
Chapter 28: Dream Big. "Give yourself permission to dream."
Chapter 51: No Job Is Beneath You. "No job should be beneath us. And if you can't (or won't) start at the bottom (like sort mail), where is the proof that you can do anything?"
Chapter 53: Never Give Up. He writes, "If you want something badly enough, never give up (and take a boost when offered). Brick walls are there for a reason. And once you get over them - even if someone has practically had to throw you over - it can be helpful to others to tell them how you did it." Never give up. Seems simple enough.
Chapter 55: All You Have to Do Is Ask. "Sometimes, all you have to do is ask, and it can lead to all your dreams coming true. Ask those questions. Just ask them. More often than you'd suspect, the answer you'll get is, "Sure.""
In the coming months, especially after I get back from my South America trip, I'm going to take many of Pausch's words of wisdom and advice into action and just dive in. There's no other way.

In other food-related news, I made risotto twice this week. Risotto gets me thinking about another important life lesson, "Patience is a virtue."
If you don't have patience, you can just go ahead and dismiss the following recipes. BUT if you do have even just a little, you'll come out with two ooey gooey, creamy, flavorful dishes. And let's be honest, who can resist ooey gooey? No one.

Tomato and Sausage Risotto
(adapted from Smitten Kitchen and Martha Stewart Everyday)

1 can (28 ounces) diced tomatoes in juice
1 tablespoon olive oil
1 pound ground hot Italian sausage
1 small onion, finely chopped
Coarse salt and ground pepper
1-2 cloves fresh garlic, pressed (or garlic powder)
1 teaspoon (or so) oregano
1 cup Arborio rice
1/2 cup dry white wine (I used a pinot grigio)
2 cups chicken broth
1 cup water
1 bunch baby spinach, washed well, tough stems removed, chopped (about 2-3 cups)
1/2 cup grated Parmesan cheese
2 tablespoons butter
(This risotto is remniscent of pasta/pizza with its flavors, but much more magical. I promise.)

In a small saucepan, combine tomatoes (with their juice), 2 cups broth, and 1 cup water. Bring just to a simmer; keep warm over low heat. Meanwhile, in a medium saucepan, heat oil over medium. Add sausage, onion, garlic, and seasonings. Cook, breaking up sausage with a spoon, until sausage is browned and onion has softened.

Add rice; cook, stirring until well coated, then add wine; cook, stirring until absorbed.

Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and tender (you may not have to use all the liquid). This step took me about 45+ minutes.

Remove pan from heat. Stir in spinach, Parmesan, and butter. Serve immediately (risotto will thicken as it cools).

Sun-dried Tomato Risotto
1 tablespoon olive oil
1 small onion, finely chopped
1-2 cloves fresh garlic, pressed (or garlic powder)
1 cup Arborio rice
1/2 cup dry white wine (I used a pinot grigio)
2 cups chicken broth
1 cup water
1 bunch baby spinach, washed well, tough stems removed, chopped (about 2-3 cups)
1/4 cup grated Parmesan cheese
1/4 cup goat cheese
1 cup chopped sun-dried tomatoes
2 tablespoons butter
*Next time I would add: seasoned chicken breast and asparagus.

In a small saucepan, combine 2 cups broth, and 1 cup water. Bring just to a simmer; keep warm over low heat. Meanwhile, in a medium saucepan, heat oil over medium. Add onion and garlic. Cook until onion has softened.
Add rice; cook, stirring until well coated, then add wine; cook, stirring until absorbed.

Add about 1 cup hot broth to rice; simmer over medium-low heat, stirring occasionally, until absorbed. Continue adding broth, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and tender.

Stir in sun-dried tomatoes, spinach, (chicken and cooked asparagus)Parmesan and goat cheese, and butter. Serve immediately!