John Myers
Corn Poulard, Risotto, Orange Asparagus (Verona and Diego Pooth)
The perfect corn poulard, risotto, orange asparagus (verona and diego pooth) recipe with a picture and simple step-by-step instructions.
- 3 Pc. Corn chicken breast fillets, skin, boneless, approx. 150 g each
- Kalahari salt
- Malabar pepper
- 30 g Clarified butter
- 2 Pc. Shallots
- 5 tbsp Olive oil
- 200 g Risotto rice
- 100 ml White wine
- 700 ml Poultry broth
- 6 Pc. White asparagus spears
- 1 tbsp Butter
- 2 tbsp Lemon thyme
- 1 tbsp Sugar
- 100 ml Freshly squeezed orange juice
- 50 g Cold butter
- 40 g Freshly grated Parmesan
- 30 g Soft butter
- 2 tbsp Whipped cream
- Vegetable oil for deep-frying
- 3 Branches Lemon thyme
- Preheat the oven to 130 C °. Season the chicken breasts with salt and pepper. Fry in a hot pan with clarified butter. Then place the breasts on a baking sheet and finish cooking in the oven for about 20 minutes.
- In the meantime, peel the shallots, dice them finely and sauté them in 2 tablespoons of hot olive oil. Add rice, sauté briefly, then deglaze with white wine. Pour 1/4 of the broth and simmer over medium heat until the rice has absorbed the liquid, stirring frequently. Repeat this process until the broth is used up.
- Peel the asparagus and cut into thin, diagonal pieces. Fry the asparagus pieces together with thyme in a pan with a spoonful of butter for about 1 minute. Season with salt and pepper. Then sprinkle with sugar and caramelize lightly. Deglaze the whole thing with orange juice and let it boil down. Take the pan off the heat and stir in the cold butter.
- After about 20 minutes, when the rice is done, stir in the Parmesan. Fold in the butter and cream as well. Season the risotto with salt and pepper and divide into deep plates. Cut the fried chicken breast into thick slices and spread on top together with the orange asparagus. For the decoration, fry some lemon thyme in oil, drain and crumble on top.
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