John Myers
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Risotto from Green Asparagus with King Prawns and Riesling Foam
The perfect risotto from green asparagus with king prawns and riesling foam recipe with a picture and simple step-by-step instructions.
Riesling foam
- 1 Pc. Shallot
- 150 g Celery bulb
- 2 tsp Olive oil
- 150 ml Vegetable stock
- 150 ml Riesling
- 1 Pc. Bay leaf
- 100 ml Cream
Risotto
- 3 tbsp Olive oil
- 60 g Chopped onions
- 350 g Risotto rice
- 0,1 l White wine, dry
- 1,4 l Vegetable stock
- 40 g Butter
- 3 tbsp Parmesan
- 1 packet Asparagus green
- Salt
- Pepper
foam
- Clean the shallot and celery and cut into small cubes. Sauté in the oil, deglaze with the Riesling, add the vegetable stock and bay leaf and simmer at a medium temperature for about 15–20 minutes.
- Take the bay leaf out again, puree the whole thing with the hand blender and strain through a sieve into a new saucepan, add the cream and bring to the boil, season with salt and pepper and froth up again with the hand blender.
Risotto
- Heat olive oil in a large saucepan and sauté the onions until colorless. Add the rice, let it tarnish, deglaze with wine, cook reducing. Gradually add the warm stock, stirring constantly, and cook for approx. 18 minutes until al dente.
- Approx. Add the finely chopped green asparagus 5 minutes before the end of the cooking time. Finally stir in small pieces of butter and Parmesan, season with salt and pepper.
shrimp
- In a non-stick pan, fry the prawns on both sides in a little olive oil, season with salt and pepper.
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