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Asparagus
and Vanilla Risotto HT MC 55mins
Ingredients For
the Vanilla syrup Other ingredients 12
Asparagus spears, trimmed Instructions
2. Blanch the asparagus in some boiling salted water for about 1 minute then drain immediately and plunge into iced cold water. Allow to cool then trim off the tips about 7cm /3 inches from the top and set aside for the garnish. Roughly chop the stalks and set aside.
4. Add the rice and cook, stirring well to coat, for 3-4 minutes.
5. Add the wine and a little of the stock stock and simmer, stirring constantly, until all the liquid has been absorbed. Add the chopped asparagus stalks and a little more stock (about a ladle), and continue to cook, stirring constantly, until it has been absorbed.
6. Repeat with the remaining stock, adding a ladle at a time, until the rice is tender and creamy .
7.
Remove the pan from the heat and stir in the Mascarpone cheese. 8. Add the chopped chervil, chives and some of the vanilla syrup to taste and season well with the salt and pepper.
9. Melt some butter in a small saucepan, add the reserved asparagus tips and cook, turning for 2-3 minutes until glazed and heated through.
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