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Risotto with egg yolk, liquorice powder and green asparagus

Risotto with egg yolk, liquorice powder and green asparagus

PT45M

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
  • 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

Ingredients

Metric

Imperial

  • Risotto

  • Asparagus

  • Yuzu sabayon

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