Is There Such Thing As Risotto Elbow?

I can guess what you're thinking:  "Who in the world would want to spend almost an hour stirring a pan of rice?"  Well, when you consider that almost all of us who have visited any type of theme park, like Disney World or Six Flags, have thrown down a few hundred dollars (at least) to stand in line for over an hour for a ride that lasts 30 seconds and compare that to spending about 6 dollars to put your heart and soul into a flavorful meal for those you love, which, by the way, will last you a few days after the fact, your perspective might change a bit.

In all seriousness, this dish is probably not meant for most weeknights (although that's what I did with this one) and will not suffice if you're trying to get dinner on the table in a hurry.  It is, however, perfect for a weekend dinner where you can all slow down, take a couple hours and share the cooking process with your whole family.  Also, it would be great to break the stirring into shifts between each family member, because I think I've got a wicked case of "risotto elbow" from doing the stirring myself tonight.
 
I call it Texas Risotto because I added a smoked sausage made locally --- Chappell Hill smoked sausage.  It tastes great, and it's made not far from here, just north of Hempstead, Texas.  It's a great chance to support a local product and put just a bit of a Texas twist to this classic Italian staple.  This recipe of mine is also on the TMTT at http://www.blessedwithgrace.blogspot.com/. If you're looking for a bunch of recipes all at the same place, check it out.

And, of course, Charlie wanted to help daddy cook and it was great, although he wanted to eat everything that I had prepped for adding to the pan. Still, I am so thankful to God that we get to share these experiences together. The Lord definitely knew what he was doing when he made us. I look at Charlie and I think about God looking at me, but with an all-surpassing, never-ending love, more perfect than mine could ever be.  What a great God we serve.

Texas Risotto w/Peas & Grilled Asparagus

• 1/2 bunch of asparagus, about 8 - 12, depending on size
• 1 Tbs extra virgin olive oil
• 3-4 oz. good smoked sausage, cut into 1/2 cubes (recommended brand: Chappell Hill)
• 1/2 cup onion (there or there about), medium dice
• 2 cloves garlic
• 2 cups arborio rice
• 6 - 7 cups chicken or vegetable stock (you can just use water if you want, but I like the flavor this gives)
• 1/2 cup frozen green peas
• Zest from 1 lemon
• 1/3 cup grated parmesan cheese
• 5 -7 large basil leaves, roughly chopped

- Cut off the bottom third of the asparagus.  Lightly brush with vegetable oil and grill until slightly charred and tender.  Cut into 1" sections and set aside.
- In a medium pot or saucepan, bring the stock to a boil, turn the heat off and cover.
- In a large saute pan, heat the oil over medium heat for a few minutes.
- Add the sausage to the pan and cook for about 5 minutes to render out the fat.
- Add the onions to the pan and turn the heat to medium-low.  Cook for another 5 minutes.
- Add the garlic to the pan and cook for about 2 minutes.
- Add the rice to the pan and stir for a few minutes and toast the rice a bit.
- Add 4 to 5 good ladles of stock to the pan and stir frequently until the rice absorbs most of the liquid.  Make sure to recover the pot so the stock stays hot.
- Continue this process of adding a few ladles of broth and stirring until the liquid is absorbed, until the rice is al dente.
- Add the peas, asparagus, lemon zest, cheese and basil to the pan and stir until warmed through.

**This dish took about 50 minutes of pretty consistent stirring.  It is crucial to get that creamy texture.  It's a good amount of work, but it's so worth it.  Share the responsibility with the rest of your family and it should take the load off.  Enjoy!**