Asparagus and Vanilla Risotto      HT   MC   55mins

Serves 4    Hot  Vegetables  Grains  Herbs  Alcohol    Main Course  Gluten Wheat free  Eggless

Ingredients 

For the Vanilla syrup
330ml/11fl.oz. Muscat Wine (check manufacture)
2  Shallots, chopped
1 Garlic clove, chopped
½ Vanilla Pod
1 teasp Crushed Coriander Seeds
1 teasp Clear Honey
Salt and Pepper

Other ingredients

12  Asparagus spears, trimmed
1  Shallot, finely chopped
1  Garlic Clove, chopped
15g/½ oz Butter
350g/12oz Arborio Rice
180ml/6fl.oz. Muscat Wine   (check manufacture)
360ml/12fl.oz Fresh Chicken stock
25g/1oz Freshly chopped Chervil
½ tbsp Freshly chopped Chives
3 tbsp Mascarpone Cheese

Instructions

1. Make the vanilla syrup by placing all the syrup ingredients in a pan, bring to the boil then reduce the heat to medium and continue to cook until reduced to a syrupy consistency, about 10 minutes. Season with salt and pepper then strain. This can be done in advance.

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.

3. Melt the butter in a saucepan, add the onion and garlic and sauté gently until softened. 

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.

10. To serve - spoon the risotto onto individual serving plates, drizzle with some of the remaining vanilla syrup and garnish with the glazed asparagus tips. Serve hot.

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