EDU: Risotto with Spicy Sausage and Asparagus

My first attempt at an EDU, lets see how it goes. I posted it in the main forum, but I figure I should post it here too.

Risotto with Spicy Sausage and Asparagus

Ingredients:

3 links Hot Italian Sausage (or turkey sausage), casing removed
1 1/2 cups Arborio Rice
1/2 cup italian parsley
1 1/2 cups chopped onion
1 lb asparagus
1/2 cup white wine
4 cups chicken broth
1/2 cup Parmesan cheese
2 cloves garlic

Tools:

Heavy 3 qt Saute pan (All Clad )
Medium saucepan
Large pot
Microplane grater
Sharp knife
2 cup measuring cup

First, grate the cheese.

Chop the bottoms of the asparagus off and toss them.

Boil 4 cups water, add 1 tsp bouillon for each cup water. Keep saucepan on low to keep it warm.

Chop onion. Mini food processor is awesome.

Chop garlic
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Boil pot of water. Add asparagus for 1 minute. Drain, then throw in ice bath for 30 seconds, drain and set aside.

Heat saute pan to medium. Add onion, garlic, and sausage. Cook til sausage is brown, breaking it apart with wooden spoon.

After sausage is brown, reduce heat to medium low and add white wine and rice. Cook til it all evaporates, stirring regulary.

Add one cup chicken broth, stir almost constantly til it all is absorbed, repeat for remaining cups of broth.

In meantime, chop asparagus into 2" pieces.

My cooking companion, acting sexy.

When almost all liquid is aborbed and the mixture looks creamy add asparagus. Stir for one minute, then add grated cheese and 1/4 cup parsley.

And you’re done. Top with remaining parsley if needed. Enjoy with nice white wine. I’d say Alsatian Riesling or unoaked California Chardonnay.

looks MESSY as HELL>.. but probably tastes really good.
Why do you give the asparagus an "ice bath?"

Blanching. You want it to stop cooking so it doesn’t get soft.

Interesting, I didn’t know that.

all risotto is messy as hell but they all taste sooo good

thanks for the edu
You forgot to include the rice addition

looks good, you’ve been to bed bath and beyond
What if you just cook the asparagus for 30 seconds and then not ice it? It’ll cook itself for a little while longer and you don’t have to fuck with the ice.

Blanching has always been effective for me.