Directions

• Remove the Italian Sausage casing and slice the links into thirds. Add to a pan with Olive Oil over medium-high heat.
• Wash your Asparagus. Chop up the Asparagus and a Shallot into similar-sized pieces. Don’t use the final third of the Asparagus for this step, as it’ll be too tough for this dish. Save it for another dish.
• Add the chopped Vegetables to a pan with Olive Oil and set to medium-high heat.
• Remove the Sausage from the pan and place it into a food processor or blender. If you don’t have one of those, chop the Sausage as fine as you can with a knife. Add the minced Sausage to the pan with the Vegetables.
• After the Shallot and Asparagus have softened and the sausage is cooked through, add the Carnaroli rice to the pan. Give it a quick stir and add 1/2 cup of white wine. Make sure you hear the liquid sizzle, or else you won’t be burning off the alcohol.
• Slowly add the Broth to the Rice. Keep stirring and add a small amount of Broth whenever the Rice gets dry. Repeat this process until the Rice is nearly cooked through.
• Add some chopped Italian Parsley and a pinch of Saffron to the pan. Stir until the Saffron becomes fragrant, and the Rice takes on a rich, yellow color.
• Add 1 tbsp of Butter if you’re making Rice for about 4 or 5 people.
• At this point, you should be near the end of the cooking process for the Rice. When the Rice is fully cooked, sprinkle some grated Grana Padano &/or Pecorino Romano cheese on top.
• Transfer to a serving dish and enjoy with a smile!