Recipe - Pan-Fried Catfish With New Orleans Shrimp (Thunder Bay Gril

8 ounce Chicken breast
1 Shallot; finely chopped
1 Clove garlic; chopped
15 g Butter
25 g Arborio rice
200 ml Muscat wine
4 Asparagus spears; trimmed
and
; blanched
350 ml Chicken stock
1 Plum tomato; seeded and
chopped
30 g Fresh chervil
Fresh chives
Marscapone cheese
Seasoning
Basil oil

VANILLA SYRUP
350 ml Muscat wine
2 Shallots; chopped
1 Garlic clove; chopped
One half Vanilla pod
1 teaspoon Coriander seeds; crushed

To make the vanilla syrup, place all the ingredients in a pan and simmer to
reduce to a syrupy consistency, season to taste then strain.

Pan fry the chicken breast in some butter and olive oil and seasoning while
cooking the risotto.

For the risotto, sweat the onion garlic in the butter, then add the rice
and cook for about 34 minutes. Pour on the wine and a little stock. Stir,
simmering until the rice has absorbed all the liquid. Add more stock, as
necessary, until the rice is tender and of a creamy consistency. Add the
stalks of asparagus, not the spears, that have been chopped and a few
tablespoons of marscapone cheese.

To finish the risotto add the minced tomato, chopped chervil, chives and
some of the vanilla syrup and season well with salt and pepper.

Spoon the risotto on to a plate and the cut or sliced up , cooked chicken on the top.
Drizzle the remaining vanilla syrup around the plate with some basil oil.
Garnish with the glazed asparagus tops and some fresh chervil.

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