Scallop and Asparagus Risotto in Parmesan Baskets

Instructions

1. Blanch, the cut asparagus for 1 minute in boiling water, scoop out with a slotted spoon and set it aside to drain on kitchen towels
2. Heat a little oil and half the butter in a saucepan on medium-high heat, add the shallots, leeks and garlic and cook for about 5 minutes, often stirring until soft
3. Add the rice and stir well until it is all coated with the oils
   Heat the stock in the microwave or another saucepan until boiling, put into a measuring jug ready to pour when needed
4. Add the vermouth or wine and let it evaporate for a few minutes, then reduce the heat to a simmer and start adding the hot stock slowly
5. Gradually add the stock 1 cup at a time until risotto is cooked. You may not need all the stock, so do not add too much too quickly
6. Each time you add some stock, wait until all the liquid has absorbed before you add more
   While you are waiting for the rice to cook, fry the scallops in the remaining butter for 2–3 minutes on each side or until just cooked through
   Stir in the asparagus tips and the remaining stock and cook for a few more minutes. The rice should be cooked but still have a bit to it
   Stir in the cream, parsley, and scallops, cover, and leave for a minute or two to settle
   Finally, add the parmesan, taste, and season generously
   Mix well and serve immediately piping hot in the parmesan baskets
   Garnish with garlic chives and chilli flakes if desired
7. METHOD FOR PARMESAN BASKETS
   Preheat the oven to 180°C
   Line an oven tray with baking paper and gently spread the parmesan out to make 4 circles making sure to leave space between each one
   I like to leave the ends of the circles thinner than the rest to give a prettier edge to the baskets.
   Bake in the oven until golden brown, about 5 minutes but keep a good watch on them to avoid them burning
   Remove the tray from the oven and work quickly (before they harden); using a spatula, lift each circle and place over a small turned over bowl or container, press down slightly (using a kitchen towel, so you don’t burn yourself) to get the desired shape.
   Let the wafers cool before removing and store in an airtight container until ready to use