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Associate.com - Share Your Recipe!

Recipe Name: Asparagus And Vanilla Risotto And Vanilla Syrup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
12 Asparagus spears, trimmed
and
blanched
1 Shallot, finely chopped
1 Clove garlic, chopped
15 Gram(s) Butter, 1/2oz
25 Gram(s) Arborio rice, 1oz
200 Muscat wine, 7fl oz
350 Chicken stock, 12fl oz
30 Gram(s) Fresh chervil, 1oz
Fresh chives
Mascarpone cheese
Basil oil
Vanilla syrup
350 Vanilla syrup, 12fl oz
350 Muscat wine, 12fl oz
2 Shallots, chopped
1 Garlic clove, chopped
1/2 Vanilla pod
1 Teaspoon(s) Crushed coriander seeds
1 Teaspoon(s) Clear honey
Salt and pepper
Directions:
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.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1642
Calories From Fat: 181
Total Fat: 20.9g
Cholesterol: 32.3mg
Sodium: 9518.3mg
Potassium: 11199.8mg
Carbohydrates: 320.5g
Fiber: 76.1g
Sugar: 94.4g
Protein: 99.1g


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