Egg Yolk Risotto Recipe - Great Italian Chefs

Egg Yolk Risotto Recipe - Great Italian Chefs

www.greatitalianchefs.com

This delicious risotto starter from Emanuele Scarello is made with a sauce sabayon for an extra creamy and luxurious finish

View full recipe on www.greatitalianchefs.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatitalianchefs.com.

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Ingredients

  • 700g of carnaroli risotto rice
  • 3.5l vegetable stock
  • 200g of egg yolk, hard boiled
  • 100g of butter
  • liquorice powder
  • 20 asparagus spears
  • 150g of cream
  • 50g of egg yolk
  • 40g of yuzu juice
  • salt, to taste

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