Creamy Coconut Lemongrass And Asparagus Risotto With Scallops - cooking recipe

Ingredients

Coconut base
1 tablespoon butter
1 onion, finely chopped
3 tablespoons finely chopped lemongrass, white part only
2 garlic cloves, finely sliced
3 tablespoons curry powder
250 ml white wine
1 liter coconut cream
Risotto
1/2 cup wine
600 ml fish stock
1/4 cup olive oil
3 tablespoons butter
4 shallots, finely chopped
12 asparagus spears, cut off tips to 4cm and chop remaining stalks into small pieces
1 1/2 cups arborio rice
30 large scallops
sea salt

Preparation

To make the coconut base: Melt butter in a pot. Toss in onion, lemongrass and garlic and sweat off for about 2 minutes or lightly transparent.
Add curry powder and cook over a low heat for another 2 minutes.
Add wine, bring to the boil, and reduce on medium heat for about 5 minutes.
Add coconut cream and cook over a low heat for about 10 minutes. Season with salt and pepper.
Puree with a stick mixer or blender and strain. Use 1 cup of this mixture to use in the risotto and keep it warm. Reserve and freeze rest of this liquid for another time if you wish.
To make the risotto: Put fish stock in a pot and bring to the boil, then reduce to a slow simmer.
Heat 2 Tablespoons olive oil in a heavy base saucepan, add 1 Tablespoon of the butter then cook the shallots and asparagus pieces (NOT THE SPEAR TIPS). Cook over a low heat for 3 minutes.
Add rice and turn up heat and cook for 2 minutes, stirring constantly.
Add wine and let it evaporate.
Lower heat then start adding stock, a ladle at a time, stirring occasionally, until rice is almost tender, about 20 minutes.
Add coconut base and cook another 5 minutes, until rice is tender. Remove from heat and rest for 2 minutes before folding in remaining 2 Tablespoons of butter.
In the meantime, bring a large pot of water to the boil, blanch asparagus tips for 30 seconds, drain, then refresh under cold , drain again and put aside.
Heat a little olive oil in a frying pan until hot. Cook scallops in batches for 30 seconds on each side. Season with salt and pepper, keep warm and set aside.
Add asparagus spears to pan to heat through.
Dish risotto into bowls, top with asparagus spears and scallops and drizzle with a little olive oil.