Mushroom Asparagus Risotto

I’m sure you’ve heard plenty of horror stories about cooking risotto. It’s not that hard, I promise. It’s just requires a lot of patience and attention. So turn on some music, pour yourself a glass of wine, and start stirring.

You’ll need:

  • 1 bunch of asparagus, diced
  • 1 yellow onion, diced
  • 8 crimini mushrooms, diced
  • 3 cloves fresh garlic, minced
  • 1/2 cup dry white wine
  • 1 pound organic mild Italian pork sausage
  • 1 cup Arborio rice
  • 4 cups chicken stock
  • 1/2 cup parmesan cheese, plus more for garnish
  • The juice of one freshly squeezed lemon
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  1. Warm the chicken stock on the stovetop, but make sure it doesn’t boil. Keep it on low heat
  2. In a separate pan, warm your extra virgin olive oil over medium-high heat
  3. Sautee the asparagus, yellow onion, garlic, mushrooms, dried basil, and salt and pepper, until the onion is translucent; about five minutes
  4. Add the mild Italian pork sausage, dividing it into smaller pieces with your spoon as it cooks
  5. When the sausage is fully cooked, set the entire mixture aside, leaving the drippings in your pan
  6. Add the Arborio rice, and stir for about a minute
  7. Add the wine, stirring until it’s fully absorbed
  8. Add a ladle of hot broth to the rice, and stir constantly until it’s absorbed. Continue until you’ve used all of the broth, or until the rice is al dente. If your rice still isn’t done and you’re out of broth, supplement with hot water.
  9. Stir in the fresh lemon juice.
  10. Return the sausage and vegetable mixture to the pot of rice
  11. Garnish with shredded parmesan, and serve immediately




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