Sausage and Asparagus Risotto
Ingredients
- Kosher salt and freshly ground black pepper
- 1 bunch thin asparagus (about 8 ounces)
- 5 tablespoons extra-virgin olive oil, plus more for serving
- 2 pork sausages (about 8 ounces), casings removed
- 1 shallot, finely chopped
- 1 cup Carnaroli or arborio rice
- 1/2 cup dry white wine
- One 1 1/2-ounce piece Parmigiano-Reggiano cheese rind, plus freshly grated Parmigiano-Reggiano, for serving
- 1 tablespoon finely chopped fresh Italian parsley
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