Risotto with Asparagus and Sausage

Method

1. Prepare a vegetable broth: place vegetable scraps (onion, celery, bay leaf, asparagus peels, etc.) in a pot with water and bring to a boil. Simmer while preparing the rest.
2. Clean the asparagus: wash thoroughly, peel the stems to remove the tough outer layer, and reserve the peels for the broth. Cut off the tips and set aside. Cut the stems into small pieces.
3. In a pan, sauté a chopped spring onion (both white and green parts) and a clove of garlic in abundant extra-virgin olive oil until fragrant.
4. Add the asparagus stem pieces to the pan, season with salt and pepper, and cook for 10-15 minutes, adding a ladle of vegetable broth from time to time, until tender.
5. Transfer the cooked stems (remove the garlic) to a blender and blend until smooth. Pass through a fine sieve to obtain a creamy asparagus cream. Set aside.
6. Remove the casings from the Tuscan sausages. In a separate pan, cook the sausage meat over medium-high heat, crumbling it, until crispy and well browned. Set aside, reserving some for garnish.
7. In the same pan used for the sausage (or a clean one), quickly sauté the reserved asparagus tips with a little oil, salt, and pepper for 2-3 minutes until bright green and tender-crisp. Set aside.
8. In a large pot or casserole, toast the Carnaroli rice over medium heat without any fat, stirring constantly, until the grains become translucent and smell like popcorn. Add a pinch of salt while toasting.
9. Begin cooking the rice by adding hot vegetable broth, one ladle at a time, stirring frequently. Wait for each addition to be absorbed before adding the next.
10. After about 5-6 minutes of cooking, stir in the asparagus cream. Continue cooking, adding more broth as needed, and stir often to prevent sticking.
11. When the rice is almost done (about 2-3 minutes before the end), add most of the crispy sausage and the sautéed asparagus tips. Stir to combine.
12. Remove the pot from the heat. Add cold butter (from the fridge) and grated Parmigiano Reggiano in roughly equal quantities. Stir vigorously (mantecare) to emulsify and create a creamy texture. Let the risotto rest for 1 minute before serving.
13. Serve the risotto in bowls, topping with the remaining crispy sausage and a few asparagus tips. Enjoy immediately.