Name: Rhubarb-Risotto, Sorbet, White-Chocolate-Parmesan
Yield: Serves 6
Ingredients: fresh nutmeg, grated; 150 g sugar; 3 g dried hibiscus flowers; 3 g super neutrose stabiliser; 1 litre whole milk; a small handful of buckler leaf sorrel; 600 g forced Yorkshire rhubarb, trimmed; 450 g forced Yorkshire rhubarb, trimmed; 5 g dried hibiscus flowers; 300 ml water; 50 g liquid glucose; 200 g arborio rice; 570 ml whipping cream; 125 g light soft brown sugar; 4 vanilla pods; 275 g golden caster sugar; pinch of sea salt; enough water to just cover the rice; 50 g water; 200 g good quality white chocolate; 2 strips of orange zest

Preparation info

Serves
6

Difficulty
Medium

Appears in

Sex & Drugs & Sausage Rolls

By Graham Garrett and Cat Black

Published 2015

About

This is my creamed rice and fruit take on Risotto. The chocolate is tempered and moulded like a piece of parmesan, and then grated all over the dish when the Risotto is serve, followed by grated nutmeg from a pepper milli-Italian trattoria-style

Ingredients

Rhubarb sorbet

3 g super neutrose stabiliser
150 g sugar
50

Method

To make the rhubarb sorbet

Mix the stabliser and sugar to disperse, then dissolve in a non-reactive pan with the water, glucose and hibiscus. Chop the washed rhubarb into small pieces and add to the pan with a pinch of salt. Cover and simmer gently, stirring occasionally until the rhubarb has broken down. Leave to cool and blend to a smooth purée. Chill it