Actually, I planned to prepare three different dishes with white asparagus, but then I ended up making this risotto. However as a starter I made one of them. Something really simple: white asparagus with thin tarragon omelette, parma ham chips and freshly grated parmesan. Then I started to make plans for the main course. I saw a black risotto with pieces of white asparagus and fried prawns. But somehow there was something missing. Besides I couldn't get the strawberry-mango jam out of my mind, that I cooked yesterday. So I got rid of the king of the spring vegetables and included the fruits, an avocado and coconut in the dish instead. I didn't want to use any cheese and butter in the risotto, but instead I wanted to reach that typical risotto consistency with the help of the avocado and creamy coconut milk. However, the black colour was still bothering me, so instead of the white coconut foam I made it dark grey pimped with squid ink and a little garam masala.
for the risotto:
100 g risotto rice (e.g. carnaroli)
1 celery stalk
1 teaspoon butter
50 ml white wine
500 ml fish or vegetable stock
70 ml coconut milk
Melt butter, add finely grated shallot, celery and sautee, then sweat it for a few
more mintues together with the rice. In another pot bring stock to simmer. Pour wine over the rice and let it reduce. Season
with a little salt and pepper. Add some stock and let it cook over
medium heat, while stirring, as soon as it has absorbed add another
portion of stock and repeat it until the rice is almost cooked
through. Add coconut milk and cook it for a few more minutes. Stir in avocado puree and season with salt and pepper and adjust consistency with more coconut milk.
for the strawberry-mango salsa:
30 g strawberry
70 g mango
1/2 chili or as desired
few pinches of ginger
Cut strawberry and mango in cubes, mix together with the finely chopped chili and season with lime juice, zest and a little ginger.
for the spicy coconut foam:
50 ml fish stock
1 teaspoon butter
1/2 teaspoon garam masala
50 ml coconut milk
50 ml cream
4 g squid ink
the spicy coconut foam, chop shallot and sautee in a teaspoon butter together with the garam masala, pour
fish stock over it and reduce by half. Add coconut milk and
cream and cook for 5-7 minutes. Sieve before serving, add squid ink and bring it to the boil, season and foam it with a blender. Fry prawns in a mixture of butter and olive oil, season with garlic and cayenne pepper.