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65˚C Egg Yolk

  • Whole Eggs 10 pc

Risotto

Garnishes

Sautéed Morel Mushrooms with Sherry Vinaigrette

  • Soaked Morel Mushrooms 300 g
  • Sugar 20 g
  • Extra Virgin Olive Oil 200 ml
  • Sherry Vinegar 100 ml

Parsley Oil

  • English Parsley 300 g
  • Extra Virgin Olive Oil, chilled 500 ml
  1. 65˚C Egg Yolk

    • Cook the egg in the water bath at 65 degree celsius for 40mins.
    • Crack open the egg upon serving, removing the egg white.
  2. Risotto

    • In a pot mix water, Knorr Vegetarian Seasoning and bring to boil.
    • In a sauté pan heat up olive oil and sweat onion.
    • Add in rice and sweat it until translucent.
    • Add in 250ml Vegetable stock, mix well and bring to boil.
    • Gradually add in vegetable stock into rice and cook to to al-dente.
    • Fold in cream and cheese and set aside.
  3. Garnishes

    • Heat up oil to 180 degree Celsius and deep fry the parsley till dry and crispy, season with salt.
    • Pan sear the sliced cauliflower on both side until they are golden brown and season with salt and pepper.
    • Blanch the chopped Cauliflower in salted water.
    • Cut the pearl onions in half and roast them in the oven at 160 degree Celsius for 7 mins.
    • Garnish with sliced onion, coriander leaves.
  4. Sautéed Morel Mushrooms with Sherry Vinaigrette

    • Heat up pan with some olive oil and sauté the morel mushroom. Season with salt.
    • In another pot, bring sherry vinegar to boil and reduce to half, season with sugar.
    • Slow whisk in olive oil and fold in sautéed morel mushrooms.
  5. Parsley Oil

    • Heat up oil to 180 degree celsius and deep fry the parsley till dry and crispy, pat dry.
    • In a blender, blend olive oil and fried parsley till smooth.
    • Strain the puree with a mousseline cloth to extract the oil.
  6. Before Serving

    • Scope a portion of risotto onto the serving plate, place egg york over the risotto.
    • Garnish with sliced cauliflower, chopped cauliflower, roasted pearl onions and fried parsley.
    • Drizzle a spoonful of morel mushroom and sherry vinaigrette.
    • Lastly add a few drizzle of parsley oil.
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