Risotto with Asparagus, Sausage and Mushrooms
6 cups meat stock
3 tbsp unsalted butter
1 tbsp olive oil
1 medium yellow onion, finely chopped
2 (about 1/2 lb) Italian sausages, casings removed and crumbled
3/4 lb white mushrooms, cleaned and sliced
2 cups Arborio rice
1/2 cup dry white wine
1 lb asparagus, chopped into 3/4-inch pieces
2/3 cup grated parmesan plus shavings to top risotto
In a medium saucepan, bring stock to a simmer.
In a large saucepan over medium heat, melt 2 tbsp butter with the oil. Add the onion and saute about 5-7 minutes, until softened. Add crumbled sausage and cook another 6 minutes, breaking up the sausage with a wooden spoon. Add mushrooms and cook another 3 minutes, until beginning to soften. Stir in rice and stir until pieces are hot, shiny and coated in oil, about 2 minutes. Pour in wine and cook until fully absorbed.
Pour in about 1/2 cup of stock at a time into the risotto and stir constantly over medium heat. The liquid should be absorbed before you add more stock. When about half the stock is added, stir in the asparagus. Continue adding stock and stirring constantly. The risotto should cook a total of about 25 minutes - the finished rice should be tender yet firm. If the risotto seems watery, continue to cook it until you reach the right consistency. Stir in salt and pepper.
Remove from heat and add the remaining butter and the parmesan. Spoon into bowls and top with fresh parmesan shavings.
Note: Stir! Stir! Stir!
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