Pan-fried chicken breast with vanilla risotto and a vanilla
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Chicken breast |
| 1 | Shallot; finely chopped | |
| 1 | Clove garlic; chopped | |
| 15 | grams | Butter |
| 25 | grams | Arborio rice |
| 200 | millilitres | Muscat wine |
| 4 | Asparagus spears; trimmed and | |
| ; blanched | ||
| 350 | millilitres | Chicken stock |
| 1 | Plum tomato; seeded and chopped | |
| 30 | grams | Fresh chervil |
| Fresh chives | ||
| Marscapone cheese | ||
| Seasoning | ||
| Basil oil | ||
| 350 | millilitres | Muscat wine |
| 2 | Shallots; chopped | |
| 1 | Garlic clove; chopped | |
| ½ | Vanilla pod | |
| 1 | teaspoon | Coriander seeds; crushed |
Directions
VANILLA SYRUP
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.
Pan fry the chicken breast in some butter and olive oil and seasoning while cooking the risotto.
For the risotto, sweat the onion 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 the rice has absorbed all the liquid. Add more stock, as necessary, until the rice is tender and of a creamy consistency. Add the stalks of asparagus, not the spears, that have been chopped and a few tablespoons of marscapone cheese.
To finish the risotto add the diced tomato, chopped chervil, chives and some of the vanilla syrup and season well with salt and pepper.
Spoon the risotto on to a plate and the sliced, cooked chicken on the top.
Drizzle the remaining vanilla syrup around the plate with some basil oil.
Garnish with the glazed asparagus tops and some fresh chervil.
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