"Italian Sausage and Asparagus Risotto is a creamy, flavorful dish that combines the bold spices of Italian sausage with the fresh, earthy notes of asparagus, brought together with Parmesan cheese and a hint of heat from red pepper flakes."
Italian Sausage and Asparagus Risotto
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Recipe Description
Italian Sausage and Asparagus Risotto is a celebration on a plate, a perfect blend of comfort and sophistication. It combines simple, high-quality ingredients with a touch of finesse. This dish celebrates Italian cuisine, where every element is crafted with care and precision.
The foundation of this risotto is Arborio rice, a short-grain variety renowned for its ability to absorb flavors while maintaining a satisfying al dente texture. As the rice slowly simmers, it absorbs the rich flavors of the cooking liquid, transforming into a creamy and velvety base that carries the bold, savory notes of Italian sausage.
Preparing risotto is akin to orchestrating a slow, deliberate dance. The rice is gently toasted in extra virgin olive oil, which enhances its nutty flavor and prepares it for the gradual absorption of the asparagus-blanching liquid. This liquid, infused with asparagus’s delicate, earthy sweetness, is added slowly, allowing the rice to release its natural starches and achieve its signature creamy consistency.Crisp, golden-brown Italian sausage is folded into the risotto, infusing it with a depth of flavor and a hint of spice. The sausage's rich, aromatic herbs and spices perfectly contrast the creamy rice, while blanched asparagus adds a fresh, slightly grassy note that balances the dish. The asparagus’s vibrant green brightens the flavor and adds a pop of color, making the dish visually stunning.
The final touch is a generous grating of Parmesan cheese, which melts into the warm risotto, imparting a salty, umami richness that ties all the flavors together. This staple of Italian cuisine adds a layer of indulgence, its sharpness complementing the savory sausage and fresh asparagus beautifully.
To finish, the risotto is seasoned with salt and freshly ground black pepper, then garnished with a sprinkle of red pepper flakes for a subtle kick of heat. A handful of freshly chopped parsley adds a burst of color and a fresh, herbal note that cuts through the richness, elevating the dish to new heights.
Italian Sausage and Asparagus Risotto is a dish that embodies the joy of savoring life’s simple pleasures. Whether enjoyed on a quiet night or served at a lively gathering, this risotto is a testament to the beauty of blending tradition with creativity. Each spoonful offers a harmonious balance of rich and fresh flavors, making this dish a delightful experience for both the palate and the soul.
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Prep time: 15mins
Cook time: 45mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 1/2 cups arborio rice
- 1 pound ground Italian sausage
- 1 pound trimmed and cut into 1" pieces asparagus
- 2 tablespoons extra virgin olive oil
- 1 small finely chopped onion
- 3 cloves of minced garlic
- 4 1/2 cups asparagus blanching liquid
- 1/2 cup grated Parmesan cheese
- to taste salt and ground black pepper
- for garnish red pepper flakes
- for garnish freshly chopped parsley
Method
Step 1
Blanch the Asparagus: Blanch the asparagus pieces in boiling water for 2-3 minutes until bright green and tender. Reserve 4 1/2 cups of the blanching liquid for the risotto. Drain the asparagus and set aside.
Step 2
Cook the Sausage: Over medium heat, cook the ground Italian sausage in a large pan until browned and cooked, breaking it apart with a spoon. Once cooked, remove the sausage from the pan and set aside.
Step 3
Sauté Onion and Garlic: In the same pan, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Step 4
Toast the Rice: Add the Arborio rice to the pan, stirring to coat with the oil. Cook for 1-2 minutes until the edges of the rice become slightly translucent.
Step 5
Add the Blanching Liquid: Start stirring the asparagus blanching liquid (or vegetable broth) one ladle at a time. Allow each addition to be absorbed by the rice before adding the next. Continue this process until the rice is creamy and cooked to al dente, about 25-30 minutes.
Step 6
Combine with Asparagus and Sausage: Add the blanched asparagus pieces and the cooked sausage to the pan with the rice. Stir well to combine.
Step 7
Finish with Parmesan: Stir in the grated Parmesan cheese until melted and incorporated. Season with salt and ground black pepper to taste. If the risotto is too thick, add more blanching liquid or broth to achieve your desired consistency.
Step 8
Serve: Serve the risotto hot, garnished with red pepper flakes and freshly chopped parsley for flavor and color.