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Receta Asparagus And Vanilla Risotto And Vanilla Syrup
by Global Cookbook

Asparagus And Vanilla Risotto And Vanilla Syrup
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Ingredientes

  • 12 x Asparagus spears, trimmed and blanched
  • 1 x Shallot, finely minced
  • 1 x Clove garlic, minced
  • 15 gm Butter, (1/2oz)
  • 25 gm Arborio rice, (1oz)
  • 200 ml Muscat wine, (7fl ounce)
  • 350 ml Chicken stock, (12fl ounce)
  • 30 gm Fresh chervil, (1oz) Fresh chives Mascarpone cheese Basil oil Vanilla syrup
  • 350 ml Vanilla syrup, (12fl ounce)
  • 350 ml Muscat wine, (12fl ounce)
  • 2 x Shallots, minced
  • 1 x Garlic clove, minced
  • 1/2 x Vanilla pod
  • 1 tsp Crushed coriander seeds
  • 1 tsp Clear honey Salt and pepper

Direcciones

  1. 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 cool water. Allow to cold then trim off the tips about 7cm (3 inches) from the top and keep separate for the garnish.
  2. For the risotto, sweat the onion and garlic in the butter, then add in the rice and cook for about 3-4 min. Pour on the wine and a little stock. Stir, simmering, till all the rice has absorbed the liquid. Add in more stock, as necessary till the rice is tender and of a creamy consistency. Add in the stalks of the asparagus, not the spears, which have been minced and a few tbsp of Mascarpone cheese.
  3. To finish the risotto add in the minced chervil, chives and some of the vanilla syrup to taste and season well with the salt and pepper.
  4. 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 warm butter and some freshly picked chervil.