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Sausage and asparagus risotto

May 18, 2011

I remember discovering risotto. It was Nigel Slater’s fault; his writing promised comfort in a bowl and sent me in search of arborio rice. I learned to stand over the stove with a glass of wine; stirring and chatting and tasting, slowly pouring in the hot chicken stock and watching the rice become increasingly glutinous and puffed up.

Glutinous risotto with gems of asparagus and spicy sausage

I’ve been a convert for a few years, but tonight was the first time that H came around to  the possibilities of risotto: I added quartered, blanched asparagus spears and slivers of cooked Cumberland chipolatas to the unctuous risotto base, flavoured with a generous grinding of pepper. The full flavour and silky texture are a fabulous combination.

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