Risotto - Asparagus cream, Italian sausage, and hazelnuts

Updated at: Tue, 10 Dec 2024 19:21:44 GMT

Step 1

Dice the asparagus, reserving the tips for garnish. Boil the diced asparagus in the vegetable stock until tender. Remove the asparagus and blend with garlic (optional), Parmesan, and a bit of vegetable stock to form a smooth cream. Keep the stock warm for the risotto.

Step 2

Mince the shallots until they are quite small so they can melt while cooking.

Step 3

Put a couple of spoonfuls of olive oil in a large pan and heat it until hot. Add the minced shallots and stir for a few minutes. When you see that the shallots are becoming translucent, add the rice.

Step 4

Stir the rice until it becomes translucent.

Step 5

Pour the white wine into the pan and let it evaporate completely. Once the wine is absorbed, decrease the heat.

Step 6

Add a couple of spoonfuls of vegetable stock to the rice, stir for one minute, and let the rice absorb the liquids. Continue adding the stock and stirring until the rice is fully cooked and creamy, about 15-20 minutes.

Step 7

In a separate pan, crumble the Italian sausage and cook over low heat until the fat melts and it becomes crispy. Remove from the pan and set aside.

Step 8

Once the risotto is nearly done, stir in the prepared asparagus cream. Keep stirring to make sure it’s well combined and creamy.

Step 9

When the rice is cooked, add the butter and stir it in for a creamy finish. Season with salt and pepper to taste.

Step 10

Plate the risotto, then top it with crumbled sausage, chopped hazelnuts, and fresh parsley.

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