Cream Risotto with White Asparagus and Andouille
Recipe information
Yield
4 servings
Ingredients
Omit
Barley
Swap
3 cups vegetable broth for 3 cups of the chicken stock
1 1/2 cups heavy cream, for the rest of the chicken stock
2 andouille sausages (for the veal)
Add
1/3 cup additional Arborio rice
8 spears white asparagus
3 tablespoons chopped chives
A handful of fresh flat-leaf parsley, finely chopped
Preparation
Step 1
Prepare the risotto according to the master recipe, #312, swapping the vegetable broth and 1 cup of the cream for the stock (reserve 1/2 cup cream).
Step 2
Peel the asparagus ends and steam the spears for 6 to 7 minutes. Grill the sausages on a hot grill pan or in a large skillet to heat through. Remove the sausages and sear the asparagus on the grill or in the skillet. Slice both the asparagus and andouille into small disks on a slight angle.
Step 3
Stir the remaining 1/2 cup heavy cream, the chives, and parsley into the risotto. Serve the risotto with the white asparagus and sausages on top.
