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FEATURE RECIPE
Breakfast risotto with poached rhubarb
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Serves
6
Cooking Time
Prep time 15 mins, cook 45 mins
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4
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egg yolks
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80 gm
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caster sugar
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1 litre
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(4 cups) milk
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1
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vanilla bean, split and seeds scraped
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20 gm
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butter
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300 gm
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(1½ cups) carnaroli rice
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40 ml
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dessert wine
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To serve:
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natural yoghurt (optional)
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| Poached rhubarb |
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220 gm
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caster sugar
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2
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mandarins, juice only
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1
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lemon, thinly peeled rind and juice only
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200 gm
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rhubarb stalks (about 1/3 bunch), halved widthways, thinly sliced lengthways on a mandolin
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1
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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.
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2
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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.
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3
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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.
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RECIPE Emma Knowles
PHOTOGRAPHY Sharyn Cairns
STYLING Geraldine Munoz and Emma Knowles
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