Recipe courtesy of Yoann Conte
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Bring the stock to a simmer in a medium pot, and then set aside. Melt 1 1/2 tablespoons of the butter in a large saucepan and cook the shallots until soft, stirring with a wooden spoon. Add the rice and stir until translucent, about 4 minutes. Stir in the wine and simmer until reduced to almost dry. Ladle the stock into the rice slowly, stirring until it disappears each time. Remove the saucepan from the heat and add the mascarpone and Parmigiano, stirring until well blended. 

Prepare a bowl of ice water. Bring a pot of salted water to a boil. Blanch the asparagus tips and stems until al dente, and then dip in ice water for 2 to 3 seconds. Place the stems in a food processor and add the creme fraiche and lemon juice. Puree the mixture until thick and smooth. Saute the tips in the melted butter over medium-high heat until well coated, about 1 minute. 

To serve, place a small amount of puree into a bowl, spoon some risotto over, and garnish with asparagus heads and fresh melissa, hyssop and garlic. Sprinkle sea salt on top to taste.

IDEAS YOU'LL LOVE

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Creamy Cucumber Salad

Recipe courtesy of Ina Garten

Creamy Shrimp Scampi Dip

Recipe courtesy of Food Network Kitchen

Crispy and Creamy New Potato Pie

Recipe courtesy of Tyler Florence

Easy Parmesan "Risotto"

Recipe courtesy of Ina Garten

Creamy Cheese Grits

Recipe courtesy of Ree Drummond

Asparagus Soup with Herbed Goat Cheese

Recipe courtesy of Giada De Laurentiis

Green Salad with Creamy Mustard Vinaigrette

Recipe courtesy of Ina Garten

Pan Seared Salmon with Asparagus Lemon Salad, Red Wine Reduction and Watercress Puree

Recipe courtesy of Brad Sorenson

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking