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Breakfast risotto with poached rhubarb

You'll need

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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

May 2009

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