Breakfast risotto with poached rhubarb

AT A GLANCE

  • Serves 6 people

  • 4 egg yolks
  • 80 gm caster sugar
  • 1 litre (4 cups) milk
  • 1 vanilla bean, split and seeds scraped
  • 20 gm butter
  • 300 gm (1½ cups) carnaroli rice
  • 40 ml dessert wine
  • To serve: natural yoghurt (optional)
  •  
  • Poached rhubarb
  • 220 gm caster sugar
  • 2 mandarins, juice only
  • 1 lemon, thinly peeled rind and juice only
  • 200 gm rhubarb stalks (about 1/3 bunch), halved widthways, thinly sliced lengthways on a mandolin
01   For poached rhubarb, combine sugar, juices, peel and 250ml water in a saucepan over medium heat, stir until sugar dissolves, increase heat to high, bring to the boil. Reduce heat to low, simmer to infuse (6-8 minutes), add rhubarb, cook until tender (1 minute). Remove from heat, set aside.
02   Meanwhile, whisk yolks and sugar in a bowl until thick and pale (3-4 minutes), set aside until required. Combine milk, vanilla bean and seeds in a large saucepan, bring just to the boil, remove from heat, remove vanilla bean and keep warm.
03   Melt butter in a separate saucepan over medium heat, add rice, stir to coat and toast (1-2 minutes). Add wine and stir continuously until wine evaporates (1-2 minutes). Add hot milk mixture, 250ml at a time, stirring continuously until milk is absorbed before adding more. When rice is al dente (25-30 minutes), stir in egg yolk mixture and cook until thick (1-2 minutes). Remove from heat, divide among bowls, spoon over rhubarb and serve immediately with natural yoghurt, if desired.

Recipe:

EMMA KNOWLES

Photography:

SHARYN CAIRNS

Styling:

GERALDINE MUNOZ AND EMMA KNOWLES

FEATURED IN

May 2009

May 2009

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