Verla,.IL (12:49:00 PM) :

RISOTTO AMIGONI
You will need to get the following:

1 to 1.5 lbs of sweet Italian Sausage, cooked and set aside
1 large bunch of Asparagus, cut into 1/2 inch pieces
1 sweet white or yellow onion, chopped
1 clove garlic, minced
Olive oil, about * to 1/3 cup
1 nice medium to large wedge of Gorgonzola cheese
1 container grated Parmesan cheese
1 box or bag of Arborio rice ( 1 lb.)
5 cans Chicken broth

Put the 5 cans of Chicken broth on the stove to simmer.
Prepare the Italian Sauage and set aside
Prepare the Asparagus and then cut into small pieces of about 1/2 inch in length

In a large stockpot or your large Dean and Deluca pan, pour in about a 1/4 cup to 1/3 cup of Olive oil and saute the Onion until it is translucent and
slightly browned. Add minced garlic to taste. You may only add * half the onion if you prefer less (like I do).
Add the rice and brown for about 2 minutes.
Add 2 cups of the Chicken broth and stir, stir, stir.

Once the liquid becomes absorbed, continue to add one cup of broth until it is gone. This should be around 10 cups of broth in total. If you like your rice a dente, do not add as much broth.

Once you have stirred in your last cup of broth and the mixture is creamy, but not real runny, turn off the heat, add the Sausage, Asparagus, and crumble the Grogonzola into the rice. Stir well, allowing the cheese to melt. Add Salt and Pepper to taste. Add the parmesan cheese, but save some to sprinkle onto the Risotto at Tableside.

Serve with a nice light salad and definitely a bottle of great white wine and you are set! It is actually better the next day. The more Parmesan, the better.

Try this recipe with peas and Shrimp.
Actually you can add any type of meat ( like chicken or a seafood) and any type of vegetable. Just remember to fully cook those items and add them last into the rice. Try other cheeses. Mozarella is too stringy and does not do well.