Risotto with Salsiccia & Asparagus is a creamy risotto with flavorful Italian salsiccia and tender asparagus. The spiciness of the sausage perfectly complements the freshness of the vegetables, creating a harmonious and hearty dish. An ideal choice for a cozy dinner.
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Recipe:
Ingredients (for 2 servings):
Olive oil — 2 tbsp
Shallot or red onion (finely chopped) — 1 medium
Garlic (minced) — 1 clove
Italian salsiccia (casing removed) — 200 g
Risotto rice (Arborio or Carnaroli) — 160 g
Dry white wine — 100 ml
Vegetable or chicken broth (hot) — 700 ml
Asparagus — 200 g
Butter — 30 g
Grated Parmesan — 50 g
Salt and black pepper — to taste
Lemon zest (optional) — for aroma
Green Asparagus Sauce for Serving:Ingredients:
Asparagus (boiled) — 100 g
Shallot or red onion — 1 pc
Olive oil — 2 tbsp
Lemon juice — 1 tbsp
Salt and pepper — to taste
Preparation of the Sauce:
Place the boiled asparagus and onion in a blender.
Add olive oil, lemon juice, salt, and pepper.
Blend until smooth. Add a little water or broth if needed to adjust the consistency.
Preparation of Risotto:
Prepare the Asparagus:Trim the tough ends of the asparagus and cut the stalks into 3-4 cm pieces. Keep the tips whole for garnish. Boil the asparagus in salted water for 2-3 minutes until tender, then transfer to ice water to preserve the bright green color.
Cook the Salsiccia:Heat olive oil in a deep skillet or saucepan. Add the finely chopped shallot or red onion and garlic, and sauté until softened. Add the salsiccia and cook over medium heat until browned, breaking it into small pieces.
Cook the Risotto:Add the rice to the salsiccia and stir for 1-2 minutes until the grains become slightly translucent at the edges. Pour in the white wine and cook until fully evaporated.
Add the Broth:Gradually add the hot broth one ladle at a time, stirring constantly. Wait for the liquid to absorb before adding more. This process will take about 18-20 minutes.
Final Touches:Five minutes before the risotto is done, add the chopped asparagus. Once the rice is al dente, remove from heat, add butter and grated Parmesan. Stir until creamy. Adjust with salt, pepper, and lemon zest if desired.
Serving: Garnish with asparagus tips and drizzle with the green asparagus sauce. Serve hot with extra Parmesan on top!
YUMMMYYY