Risotto with egg yolk, liquorice powder and green asparagus
Ingredients
RISOTTO
700g of carnaroli risotto rice
3.5l vegetable stock
100g of butter
liquorice powder
ASPARAGUS
YUZU SABAYON
150g of cream
50g of egg yolk
40g of yuzu juice
salt, to taste
Method
1
To begin, blanch the asparagus in boiling salted water for 2–3 minutes. Drain well, slice in half lengthways and reserve the tips for garnish
• 20 asparagus spears
2
For the sabayon, place all of the ingredients a heatproof bowl set over a pan of gently simmering water. Bring to 80°C, whisking continuously, then allow to cool
• 150g of cream
• 50g of egg yolk
• 40g of yuzu juice
• salt, to taste
3
Toast the rice in a dry pan, then gradually add the stock, stirring all the time. Cook for another 14–16 minutes, or until the risotto is al dente
• 3.5l vegetable stock
• 700g of carnaroli risotto rice
4
Add the chopped asparagus and finish cooking the rice. Once the rice is cooked, stir in the egg yolk and butter and stir until creamy. Finish with a sprinkle of licorice powder
• 100g of butter
• liquorice powder
5
To serve, place portions of risotto into bowls and spoon over the sabayon. Caramelise the risotto under a hot grill or with a blowtorch, garnish with the asparagus tips and serve.
1 минута
19 февраля 2023