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Receta Pan Fried Chicken Breast With Vanilla Risotto And A Vanilla

by Global Cookbook

Ingredientes

8 ounce Chicken breast 1 x Shallot, finely minced 1 x Clove garlic, minced 15 gm Butter 25 gm Arborio rice 200 ml Muscat wine 4 x Asparagus spears, trimmed and blanched 350 ml Chicken stock 1 x Plum tomato, seeded and minced 30 gm Fresh chervil

Fresh chives     Marscapone cheese     Seasoning     Basil oil 350 ml Muscat wine 2 x Shallots, minced 1 x Garlic clove, minced 1/2 x Vanilla pod 1 tsp Coriander seeds, crushed

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.
2. Pan fry the chicken breast in some butter and extra virgin olive oil and seasoning while cooking the risotto.
3. For the risotto, sweat the onion 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 the rice has absorbed all the liquid. Add in more stock, as necessary, till the rice is tender and of a creamy consistency. Add in the stalks of asparagus, not the spears, which have been minced and a few Tbsp. of marscapone cheese.
4. To finish the risotto add in the diced tomato, minced chervil, chives and some of the vanilla syrup and season well with salt and pepper.
5. Spoon the risotto on to a plate and the sliced, cooked chicken on the top.
6. Drizzle the remaining vanilla syrup around the plate with some basil oil.
7. Garnish with the glazed asparagus tops and some fresh chervil.

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