It being Sunday night, we planned a bit of a time consuming meal - Risotto. We used the same recipe as the last risotto we made, but with a few differences:
* We used Andouille sausage from Skagit River Ranch, instead of Sweet Italian
* We added asparagus that we picked up from Alm Hill Gardens, which I chopped into 2 inch lengths and then blanched and chilled before throwing them back in at the end
* We used a slightly different cheese, from Estrella Family Creamery
* We tossed in some chopped parsley from Nash's Organic Produce, since I moved our parsley outside and it's still recovering
* Dan handled making the risotto itself - adding stock 1/2 cup at a time - while I did the prep work on the other ingredients
The Andouille was a bit of a mistake, since the recipe calls for crumbled sausage and Andouille doesn't really crumble well, given that it's a smoked sausage and doesn't release from the casing. For this recipe, Italian sausages (sweet or spicy) work best, as they can be squeezed out of the casing. But, we made do, and after prying the casing off the sausages, I chopped it up (it had a fair amount of sausage on it) and froze it, and we plan to use it in a fritatta or omelette or something in the future. And the flavor of the risotto certainly didn't suffer from the Andouille. It again had a really earthy flavor, perhaps from the fennel or maybe the goat's milk cheese, and was wonderfully creamy. I'll have to
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