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Asparagus and sausage risotto: the best spring recipe

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Nutritional information

349
calories

Asparagus and sausage risotto: the best spring recipe

  • 45 minutes
  • Serves 6
  • Easy

Directions

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You can prepare a thousand dishes with asparagus, but one of the most straightforward and delicious is the asparagus and sausage risotto.

Sure it takes time and patience to simmer the risotto, but the result is a masterpiece of home cooking.

As always, to make an excellent risotto, don’t use industrial products or packaged broth, but only a simple, real vegetable broth.

In spring, you can use all the vegetables you want to make the broth, even the asparagus.

Ingredients and doses for making asparagus and sausage risotto

For 6 people

  • 400 grams of rice
  • 500 grams of asparagus
  • 3 sausages
  • 3 shallots
  • 10 grams of salt and pepper
  • 5 grams of nutmeg
  • 30 grams of extra virgin olive oil
  • 45 grams of butter to whisk at the end
  • 2 glasses of dry white wine, Sauvignon Blanc is the best
  • 2-3 liters of broth
  • 70 grams of Parmigiano Reggiano

How to make asparagus and sausage risotto

Nothing complex, as with all risottos, the trick is cooking, which must be slow, to give the rice time to release starch.

Make the broth with all the vegetables you want, then strain it.

Wash the asparagus and then cut the final part of the stem, 2 cm maximum.

With the vegetable peeler, peel the stalk of the asparagus, only the hard part.

Cut into small pieces and keep some tips aside if you want to decorate the final dish.

Crumble the sausage and brown it in the pan you use for the risotto. Separate the pieces of meat with a wooden fork, then dry and blend with a drop of wine.

Collect the sausage and set it aside. Clean the meat well from the pan, but not the fat, which we will use to brown the shallot.

Chop the shallot and let it dry for 10 minutes, adding a drizzle of extra virgin olive oil.

Throw in the rice, stir and then toast it. Let it stick to the bottom of the pot, then stir: 3-4 minutes is enough.

Add the wine and let it evaporate.

Add a ladle of broth and start cooking slowly, adding one scoop at a time, only when the previous one has been absorbed.

Even the flame must be kept on a leash. No rush. You have to see the starch coming out of the beans, creating that excellent cream.

Ten minutes from the end of cooking, throw the asparagus and sausage into the pot and finish cooking.

When the risotto is cooked al dente, stir in the Parmigiano Reggiano and butter, and let the risotto rest for 4 minutes.

Serve, sprinkle with nutmeg and place a few tips of asparagus side by side, blanch for 3 minutes in boiling water.

Which wine to pair with asparagus and sausage risotto?

A Pinot Noir from Alto Adige if you want a red, but also an elegant and mineral Champagne such as Champagne Agrapart “Mineral.” If you’re going to combine red wine, choose delicate and fresh nectar such as the Ligurian Rossese di Dolceacqua.

If you want a cocktail, remember that the Mojito is a lover of asparagus.

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