G'Day Curtis Stone!I brought you Asparagus Parmesan Risotto

What a week! We took last Friday and Monday off to give us a long weekend. In addition to having fun - riding to Dothan, gardening and relaxing - we also had to deal with the horrific aftermath of too much rain. I mean lots and lots of rain. It came up on the patio and stayed there. It flooded out or septic system and we had a mess to deal with. But it was more fun stuff than nasty stuff so I consider us lucky.

So, talking about good things let me share a great recipe I discovered on Curtis Stone's website. I was not familiar with this Aussie chef until I checked out I ♥ Cooking Club. This is their first week cooking his recipes and they are hosting a welcoming party.

Behold out the fluffy pearly textures of Arborio rice. It was so nice to make. So relaxing to stand and stir, letting my mind drift off as I poured spoons of wine and broth in the mixture.



This has some of our favorites - onions, garlic, white wine and lots of asparagus. You don't add the asparagus until near the end so it cooks just perfectly. Not too crispy, not too limp. It's just the perfect texture.



I'm going to look into more of Stone's recipes since this one went so well. Here is the recipe. I hope you all are having a good week and good times in the kitchen!


Asparagus Parmesan Risotto

About 5 cups store-bought vegetable stock
2 tablespoons olive oil
3 shallots, finely diced
2 garlic cloves, finely chopped
3 sprigs fresh thyme
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




Method

Bring the vegetable stock to a simmer in a large saucepan. Reduce the heat to very low and keep the stock on the heat.

Heat the oil in a large heavy saucepan over medium heat. Add the shallots, garlic, and thyme, and sauté for 2 minutes, or until the shallots are tender but not browned. Add the rice and sauté for 30 seconds to coat with the oil. Stir in the wine and cook for 3 minutes,or until it is absorbed.

Add 3/4 cup of the hot vegetable stock and cook, stirring constantly, until it has absorbed. Continue adding the hot stock, 3/4 cup at a time, stirring until each addition has been absorbed, for about 22 minutes, or until the rice is al dente (the center of each grain of rice should still be slightly firm).

Add the asparagus and continue to cook for 2 minutes. Discard the thyme stems (the thyme leaves should have fallen off the stems and into the risotto). Remove the risotto from the heat, and add the butter, grated Parmigiano-Reggiano, and mascarpone cheese. Stir until the butter has melted. Stir in the parsley, mint, and lemon juice, and season the risotto generously with salt and pepper.

Divide the risotto among 4 warmed serving bowls. Garnish with the shaved Parmigiano-Reggiano, and serve.

Recipe may also be found HERE at Curtis Stone's website.

I am sharing this with I ♥ Cooking Club and Beth Fish's Weekend Cooking Series.