Gourmet Floral Rice
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 ¼ cups Arborio rice
- ¼ cup butter
- ¼ cup olive oil (plus 50 ml extra)
- 1 ¼ cups Asparagus (stalks trimmed and then blanched)
- 1 cup Parmesan (grated)
- ¼ cup Parmesan (shaved)
- ⅜ cup dry white wine
- 2 shallots (finely chopped)
- 2 cloves garlic cloves (minced)
- 4 cups vegetable stock (kept hot on the stove)
- assorted colored Pansy (to garnish)
- 1 Tbsp mint (finely chopped)
- salt
- peppers
Preparation steps
1.
Heat the 50ml of the oil and 50g of the butter in a large heavy-based saucepan over a medium heat.
2.
Saute the shallots gently for 4-5 minutes then add the garlic and continue to cook for a further 2 minutes. Add the rice and coat thoroughly in the butter, oil and shallot mixture and cook for 3-4 minutes or until the grains start to turn translucent.
3.
Add the white wine and increase the heat to allow it to evaporate almost entirely.
4.
Add a ladle of hot vegetable stock to the risotto at a time, stirring frequently until it is absorbed into the rice.
5.
Continue in this fashion until all the stock has been absorbed and the rice is soft yet still defined; usually 30-40 minutes.
6.
As the risotto is cooking, heat the remaining 50 ml olive oil in a frying pan over a medium-high heat and flash fry the asparagus for 2 minutes. Remove and drain on kitchen paper.
7.
Stir the grated Parmesan and asparagus into the risotto once it is cooked. Season with salt and pepper and spoon onto plates.
8.
Garnish with the mint, some black pepper and the pansies. Serve immediately.
