| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
New, Superchefs |
1 |
servings |
INGREDIENTS
| 12 |
|
Asparagus spears; trimmed and |
|
|
; blanched |
| 1 |
|
Shallot; finely chopped |
| 1 |
|
Clove garlic; chopped |
| 15 |
g |
Butter; (1/2oz) |
| 25 |
g |
Arborio rice; (1oz) |
| 200 |
ml |
Muscat wine; (7fl oz) |
| 350 |
ml |
Chicken stock; (12fl oz) |
| 30 |
g |
Fresh chervil; (1oz) |
|
|
Fresh chives |
|
|
Mascarpone cheese |
|
|
Basil oil |
|
|
Vanilla syrup |
| 350 |
ml |
Vanilla syrup; (12fl oz) |
| 350 |
ml |
Muscat wine; (12fl oz) |
| 2 |
|
Shallots; chopped |
| 1 |
|
Garlic clove; chopped |
| 1/2 |
|
Vanilla pod |
| 1 |
ts |
Crushed coriander seeds |
| 1 |
ts |
Clear honey |
|
|
Salt and pepper |
INSTRUCTIONS
To make the vanilla syrup, place all the ingredients in a pan and
simmer to reduce to a syrupy consistency, season to taste, then
strain. Trim the white bottoms from the asparagus and blanch in some
boiling salted water for about 30 seconds then refresh straight into
iced cold water. Allow to cool then trim off the tips about 7cm (3
inches) from the top and keep separate for the garnish.
For the risotto, sweat the onion and garlic in the butter, then add
the rice and cook for about 3-4 minutes. Pour on the wine and a
little stock. Stir, simmering, until all the rice has absorbed the
liquid. Add more stock, as necessary until the rice is tender and of
a creamy consistency. Add the stalks of the asparagus, not the
spears, that have been chopped and a few tbsp of Mascarpone cheese.
To finish the risotto add the chopped chervil, chives and some of the
vanilla syrup to taste and season well with the salt and pepper.
Spoon the risotto on a plate and drizzle with some of the remaining
vanilla syrup and some basil oil around the plate. Garnish with the
glazed asparagus tops tossed in a little hot butter and some freshly
picked chervil.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Make God smile again. Accept his forgivenesess”