/ Risotto

Royal asparagus and melted-heart risotto

A creation by Fabrice Brunet

Royal asparagus and melted-heart risotto

For 4 portions.

Royal Asparagus

Heat and mix the asparagus puree, sieve and leave to cool.
Add the remaining ingredients and cook either in soup bowls or another kind of individual container. Film and cook in a steam oven at 85°C.

Asparagus risotto

  • Les vergers Boiron 100% Asparagus Puree - 30 g
  • Arborio rice - 85 g
  • Light chicken broth - 160 g
  • White wine - 60 g
  • Finely chopped onion - 35 g
  • Butter - 10 g
  • Finely chopped spring onions - 10 g
  • Grated parmesan - 10 g
  • Breadcrumb coating:
  • Herbed breadcrumbs - QS
  • Whole eggs - QS
  • Flour - QS
  • Oil for frying - 2 L
Sweat the onions in the butter, then add the rice.
Cook until the rice is pearly then deglaze with white wine. Cook by reduction with the light chicken broth.
When cooked, add the asparagus puree to obtain a creamy risotto then combine with the parmesan and spring onions. 
Leave to cool and form 90 g balls. Prepare the breadcrumb coating and coat the balls successively with the flour, eggs and breadcrumbs. Cook in frying oil at 170°C.


Shape the risotto into a ball and place in the centre of the plate with the royal.
Arrange previously cooked asparagus turions, interspersed with marinière-cooked cockles. 
Finely slice the asparagus tips and season with the cockle juice and a dash of olive oil and lemon juice. Place on top of the risotto ball.