*** Vanilla Bean Risotto

By CheeseDiva

Beyond decadent! The reduced vanilla sauce will make you swoon! It takes a LONG time to reduce -- so make it ahead. This dish was designed to accompany rabbit, but, it also pairs well with chickn or veal.

Ingredients

• For the Risotto:
• A few tbsp.Olive Oil
• 3 minced shallots
• 1 garlic clove, minced
• 2 Vanilla beans split lengthwise then quartered
• 1 c. arborio rice
• 1/2 c. sauterne or sweet wine
• 5 c. chicken stock, heated
• 2 tbsp. butter
• 1/4 c. mascarpone
• 3 tbsp. grated Parmigiano
• 2 tsp. chopped chives
• For Vanilla Sauce:
• 2 c. Muscadet dessert wine
• 2 vanilla beans, split lengthwise
• 2 garlic cloves, lightly crushed
• 1 tsp. olive oil

Details

Adapted from marthastewart.com

Preparation

Step 1


Risotto:

Heat olive oil in deep pan and sweat shallots and garlic with the vanilla bean over low heat until softened, but not colored.


Add rice and stir until well coated.


Add wine, cook stirring all the time,


until wine is absorbed by the rice.


Gradually add the hot stock, 1/2c. at a time. Make sure you stir well after each addition and continue to stir until the liquid is entirely absorbed by the rice before adding more stock.


Fold in the butter, mascarpone and Parmigiano. Add the chopped chives and season to taste.


Remove the vanilla beans and reserve.


Cover risotto and keep warm.


Vanilla Sauce:


Put all ingredients except olive oil in saucepan and heat gently so the liquid reduces down to a syrup.


Stir in olive oil and season.


To Serve:


Place serving of risotto on plate.


Drizzle with the Vanilla Sauce.