/wp-content/uploads/2016/12/Cook-Your-Life-Logo-687x1030.png 0 0 Leo Keijzer /wp-content/uploads/2016/12/Cook-Your-Life-Logo-687x1030.png Leo Keijzer2016-11-04 17:15:392020-09-18 15:54:52Risotto asparagus
- 480 g Risotto rice
- 120 g Onions chopped
- 150 g Butter
- 20 g Garlic
- 100 g Martini, white
- 700 g Chicken stock
- 5 pcs Asparagus
- 15 g Butter
- 1 Sprig thyme
- 1 Clove Garlic
- 70 g Shallots
- 5 leaves Rocket
- 7 g Parmesam
- Place the butter, garlic and thyme in a pan set on medium heat . Add the rice and sweat until translucent. Pour the Martini and reduce. Add the asperagusg consommé progressively. Cook approximately 13 minutes. Remove and transfer the rice in a gastronomy container. Chill in the blast chiller and store in the refrigerator. Prior to serving, heat up with the chicken consommé. Incorporate the fresh butter and rectify the seasoning.
- Peel and wash the asparagus. Remove the small leaves. Blanch in boiling salted water and roast in foamy butter. Cut into half and season with salt.
- Wash the shallots and wrap in aluminum foil. Bake in the oven at 180°C during 30 minutes. Remove the skin and cut into half. Prior to serving heat up together with the asparagus.
- Proceed with the plating as shown on the picture. Decorate with 5 leaves of rocket and 3 shavings of parmesan.
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