Risotto with egg yolk, liquorice powder and green asparagus

PT45M

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Ingredients

Metric

Imperial

Risotto

Asparagus

Yuzu sabayon

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
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
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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