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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.
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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
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
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
When he’s not in the kitchen of his two Michelin-starred restaurant, Emanuele Scarello is in the Fruilian countryside, seeking out wild herbs and rare ingredients to incorporate into his dishes.
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Risotto with egg yolk, liquorice powder and green asparagus
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Risotto with egg yolk, liquorice powder and green asparagus
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