I had one more recipe of Curtis’s I really wanted to try but never got the chance while he was out ‘assigned’ chef for I Heart Cooking Clubs.

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asparagus and parmesan risotto

Y’all know how much I love risotto so I couldn’t pass this one up.  Seems like every time I went to make it I didn’t have one of the ingredients.  THIS time every thing came together.  YUM!

About 8 cups store-bought vegetable stock
2 tablespoons olive oil
3 shallots, finely diced

2 garlic cloves, finely chopped

1 Tble dried thyme leaves {I didn’t have any fresh}
2 cups Arborio rice
3/4 cup dry white wine
1 1/2 pounds thin asparagus, woody ends removed, stalks cut into 1 1/2-inch lengths
4 tablespoons (1/2 stick) butter, cut in small pieces
1/2 cup grated Parmigiano-Reggiano cheese
1/4 cup mascarpone cheese
2 tablespoons finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh mint leaves

Juice of 1/2 lemon

Sea salt and freshly ground black pepper
Parmigiano-Reggiano cheese, shaved with a vegetable peeler, for garnish
Bring the vegetable stock to a simmer in the mircowave and keep warm.
Heat the oil in a large heavy saucepan over medium heat and  sauté shallots, garlic, and thyme leaves until the shallots are tender but not browned. Add the rice and sauté just long enough to  coat with the oil.Add the wine and cook for 3 minutes,or until it is absorbed.

Add the hot veggie stock 3/4 cup at a time stirring after each addition until all the liquid has been absorbed and the rise is al dente
 

Add the asparagus cook for 2 more minutes.  Remove the pan  from the heat.  Add the butter, grated Parmigiano-Reggiano, and mascarpone cheese and stir until the butter has melted and the cheeses are just incorporated. Add the parsley, mint, and lemon.juice.  season the risotto generously with salt and pepper.

Garnish with the shaved Parmigiano-Reggiano, and serve.
Curtis’s risotto was a beautiful white with the green asparagus shining through.  My veggie stock was really dark so the risotto is very dark.  But it was full of flavor.  The  mascarpone, which I would NEVER have thought of using, added a certain sweetness to the risotto.  And the big shavings of Parmigiano-Reggiano….  nuff said!   I think I could live off of this risotto.
The recipe is from Relaxed Cooking with Curtis Stone.  Page 133}  You can find the original recipe his website as well.
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