Risotto with egg yolk, liquorice powder and green asparagus
Item 1 of 1
- medium
- 10
- 45 minutes
This delicious risotto starter by Emanuele Scarello is made with a sabayon for an extra creamy and luxurious finish. To cut through the rich sabayon the chef adds yuzu juice. Originating in East Asia, yuzus have a bitter-sweet taste and an aromatic aroma similar to mandarins.
First published in 2015
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Ingredients
Metric
Imperial
SAVE RECIPE
Equipment
- Blow torch
- Cooking thermometer
- Blender
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
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
- 150g of egg yolk, hard boiled
- 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
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