Chinese Slow Cooked Pork Shoulder

Ingredients

• 3 pounds trimmed pork shoulder
• 1 teaspoon Chinese five-spice powder
• 1 teaspoon kosher salt
• 3 cups chicken broth
• 1 cup dark soy sauce
• 1/4 cup packed dark brown sugar
• 2 tablespoons toasted sesame oil
• 1/2 teaspoon crushed red pepper
• 4 scallions, cut into 2-inch pieces
• 1 garlic head, halved
• 1 (2-inch) knob unpeeled fresh ginger, thinly sliced
• 8 dried shiitake mushrooms, optional
• Hot cooked Chinese egg noodles, for serving

Directions

Rub the pork all over with the five-spice powder and salt. Add thechicken broth, soy sauce, brown sugar, sesame oil, and red pepper to the slow cooker. Stir to dissolve the sugar. Add the scallions,garlic, ginger, the mushrooms, if using, and the meat, turning it a few times to coat. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, at least another 2 hours (6 hours total).

Transfer the pork to a platter, cover lightly, and let rest 15 minutes. Meanwhile, pour the cooking liquid into a measuring cup and skim off and discard the vegetables and fat that rise to the surface. Slice the meat and serve warm or at room temperature with noodles and the sauce on the side.

Chinese braised red cabbage

Ingredients

• 1 large red cabbage , finely shredded
• 3 red chillies , halved, deseeded and chopped
• large piece fresh root ginger , peeled and finely sliced
• 4 star anise
• 4 garlic cloves , chopped
• 75ml rice wine vinegar
• 2 tbsp soy sauce
• 50g caster sugar
• 4 spring onions , finely sliced
• toasted sesame seeds
• 1 tbsp sesame oil

1. Tip all the ingredients, except the spring onions, sesame seeds and oil, into a large pan with a lid, and bring to a simmer. Cook over a low heat for 25-30 mins until all the liquid has evaporated and continue to cook, stirring regularly, until the juices become really sticky and glaze the cabbage.
2. Stir through half the spring onions and sesame seeds and pile into a bowl. Serve scattered with rest of the spring onions and sesame seeds and drizzled with the sesame oil.

Bali

Bali tips

There are basically four main areas of Bali. Most people are only familiar with South and Central but the East and North-west have some great things to see and do too.

To get around the island the Best thing is the rent a car with a driver. 250 for a couple of hours. 350 for half a day. 500 for a full day.

South-
Kuta: to be avoided at all costs. There is absolutely nothing here that I think is worthwhile to see or do.
Seminyak and Legian: Now you're talking. It's around here that you'll find  the better restaurants, bars and villas.
Nusa Dua and Uluwatu:

Stay: Annora Villas, Elysian
Bars: Ku De Ta, na beach bar
Restaurants: Sarong, Kepatap II
Sights: sunset on the beach, uluwata temple
Shopping: jengala

Central
Ubud: the arts and craft centre

To stay: villa pantulan, honeymoon
Bars
Restaurants
Sights: monkey forest
Shops: threads of life, arts and craft around ubud
Others: cooking class at Casa Luna www.casalunabali.com   , Four seasons. Spa @ Como shambala

East
Volcano
Agritourism park
Main temple

North West
Thana Lot

http://www.jenggala-bali.com/
http://www.jenggalashop.com/
www.threadsoflife.com
http://www.utopia-asia.com/balibars.htm
http://www.villapantulanbali.com/
http://www.theelysian.com/
http://www.villakantiubud.com/
http://www.annorabali.com/
http://www.umasapna.com/

From Gourmet Traveller - March 2011


Sip
Kuta’s tourist drag wasn’t known for fine dining until Christian Vannequé opened Sip, a pitch-perfect Parisian brasserie and wine bar, in 2008. Vannequé, a 40-year veteran of the restaurant scene, became the youngest chef/sommelier at Paris’s three-star La Tour d’Argent in the 1970s, and his abiding passion is obvious here. What he claims is Indonesia’s finest wine list is split into “easy-going” (read: affordable) bottles, a “sommelier’s corner” of New World and interesting second-string Bordelais wines, and a “wine climax” collection of elite drops including ’97 Penfolds Grange and a 2000 Château Mouton Rothschild. In the kitchen, Michel Guérard alum Patrick Chauchereau prepares Gallic classics such as leeks vinaigrette, steak frites and a hearty Toulouse cassoulet. Vannequé places equal emphasis on quality and value, offering a $25 three-course prix fixe menu. In June he will open Sip Wine & Grill on Jalan Sunset, with a 6000-bottle cellar and main courses from about $12. 16a Jalan Raya Seminyak, Kuta (opposite Bintang supermarket), +62 361 730 810.

Ko
The showpiece of the vast InterContinental resort at Jimbaran Bay, Ko has a discrete entrance via a Japanese water garden to dispel any sense of dining in a hotel. Black-kimonoed staff welcome diners into a labyrinth of glossy corridors and shoji-screened dining areas. Head straight for the theatrical teppanyaki grill where animated chefs man immaculate steel hotplates to sear, grill, flame and chop up a very tasty storm before diners’ eyes. Sit at one of four stone benches, don a black bib and choose your premium protein – barramundi, tuna, prawn, wagyu – then watch it go under the knife and over the flames. Enhance the set menus with specials such as lobster and prawn gyoza, and teppanyaki foie gras with apple and Portobello mushrooms. Orders for prawns come with a hat trick – chefs lop prawn tails, flick them into the air and catch them in their toques. It’s pointless, sure, but all part of the fun. Set menus from $48. InterContinental Bali Resort, 45 Jalan Uluwatu, Jimbaran, +62 361 701 888.

Rock Bar
Every evening a glamorous ritual unfolds above Jimbaran Bay as Bali’s shiny set makes the pilgrimage to Ayana Resort and Spa for sundown cocktails at Rock Bar. This desirable drinking platform poised above the crashing surf is reached via a funicular that takes just eight guests at a time, so long waits are not unusual. Smart drinkers leave heels at home and take the stairs instead – not as stylish but a far quicker route to liquid refreshment. Dress circle is on the top deck where black-clad bar staff toil endlessly to slake tropical island thirsts, but the bar’s recent extension from 100 to 236 seats ensures there’s room for all-comers. Food-wise, the bar snack du jour is chicken popcorn. For anything more substantial wander past the ocean-front pool to Kisik, Ayana’s sand-floored five-star take on Jimbaran’s seafood barbecue strip. Cocktails from $18. Ayana Resort and Spa, Jalan Karang Mas Sejahtera, Jimbaran, +62 361 702 222.

Sardine
Behind its stone feature wall on busy Jalan Petitenget, newcomer Sardine boasts the Bali diner’s latest must-have accessory – a private rice paddy. Agriculture has bowed to café culture in these parts, but savvy operators (Sardine and Métis among them) are realising that customers desire authenticity in the paddock as well as on the plate. Sardine delivers on all fronts, with glistening rice fields bordered by bananas, an airy pavilion with a sleek bar of polished bamboo and a menu starring fresh seafood and organic produce from Sardine’s own farm. Offerings change slightly each day but might include a saffron bisque of crab and rockfish or blackened mahi mahi fillets with vegetables from the Munduk farm. Sunday afternoon tea dances are a popular way to recover from Saturday night, but mind the fiery arak-laced cocktails. Main courses average about $22. 21 Jalan Petitenget, Kerobokan, +62 361 738 202.

Warung
The sensational Alila Villas Uluwatu, poster child for new Indonesian modernism and pet resort of the jet set, delivers substance as well as style at its two clifftop restaurants. Chef Stefan Zijta – ex-Shy, one of Jakarta’s best restaurants – presides over contemporary fine dining at Cire and over enthusiastically traditional Indonesian at Warung. We dined at the latter, swooning over salads of green papaya and prawn and shredded chicken with chilli and lime, a parade of satays (the snail version was amazing) and a warm, embracing soup of green papaya with mahi mahi and prawn, self-seasoned with morsels of long red chilli. Other standouts were the pork rib with young jackfruit and, to finish, a champion coconut sorbet. Shared plates and communal dining around a nine-metre ulin wood table are the go; for courting couples, intimate tables nestle indoors by fragrant fruit bowls and spices or alfresco above the ocean. Chef’s selection menus from $43. Alila Villas Uluwatu, Jalan Belimbing Sari, Banjar Tambiyak, Desa Pecatu, +62 361 848 2166.

Métis
Cool breezes play over blinding green rice paddies at Métis, one of beachside Bali’s chicest new addresses. Low-slung white leather armchairs, evening candlelight and Scandi-inspired hardware create a sophisticated colonial setting for Nicolas Tourneville’s mostly French-Med cuisine. The Kafe Warisan pioneers have shifted up a gear at this stylish 350-seat Kerobokan compound. “We tried to keep all the good ideas from Warisan – like the terrace, the menus and the atmosphere – but this is more modern, more up to date,” says Tourneville. Classic Warisan dishes such as roast mushrooms stuffed with snails still dominate, but the menu now extends to inventive Japanese and Middle Eastern plates. We tried the silky fresh Tasmanian smoked salmon dressed in a river of orange, green and black roe served with (too thick) blini, crème fraîche and capers. Then a clever redux of a Niçoise comprising poppy-seed-crusted yellowfin tuna grilled rare and served on a kindling pile of green beans, pitted Kalamatas and baby potatoes, seasoned with balsamic vinegar and pesto. Métis is all things to all-comers, from private cellar dinners for 10 people to $10 for a set two-course lunch. 6 Jalan Petitenget, Kerobokan Kelod, Kuta, +62 361 737 888.

Made’s Warung
Made and her family opened their roadside warung or food stall at Kuta in 1969, serving consistent and often very good Indonesian meals to locals – and gradually to expats and tourists too. The warung has since morphed into a bustling restaurant and Seminyak franchise where guests gather at communal tables to feast on a please-all menu of Indonesian, western, Japanese and Thai specialties – everything from guacamole to gado gado. It’s a winning formula; a new extension makes the evergreen Made’s Warung one of the largest restaurants on the island. Jalan Raya Seminyak, Kuta, +62 361 732 130; Jalan Pantai, Kuta, +62 361 755 297.

Mozaic
Survivor-style burning torches illuminate the lush bamboo- and palm-fringed outdoor dining room at Mozaic, Chris Salans’s dégustation-only institution in Ubud. Diners enter a luminous lounge bar of marble floors and crystal chandeliers before spilling into the perfumed garden of tinkling streams and twinkling candles. Salans, an alumnus of Thomas Keller’s Bouchon, offers four dégustations. Our Discovery Menu began with a platter of fragrant ingredients hinting at dishes to come. Kaffir lime featured in the first entrée of grilled yellowfin tuna with kaffir lime dressing, fennel salad and a tiny crown of caviar. The baby starfruit or belimbing, picked from Salans’s home garden, appeared in a “pre-dessert” of ripe starfruit sorbet spiked with crystallised asterix-shaped chips. But the hero of our meal was the real dessert, a fragrant filo parcel of fresh passionfruit cream with a smear of incredible cardamom caramel, with gorgeous coconut sorbet and milk jelly on the side. Service here is as sharp as the food – we’re told, sotto voce, that the sommelier is a local prince. Dégustation menus from about $92. Wine matches $78 extra, or $120 for premium drops. Or BYO – corkage is $35 per bottle. Jalan Raya Sanggingan, Ubud, +62 361 975 768.

Sarong
Chef Will Meyrick has a habit of creating dining sensations. In Sydney it was his fantastic Thai food (and killer cocktails) at Jimmy Liks in the Cross. In Bali he’s wowing crowds with Sarong, a sultry, rustic-meets-rich space of chandeliers and candles, billowing curtains and breezy bale. With long-time chef collaborator Palm by his side, terrific Thai food is guaranteed, but Meyrick’s kitchen line-up also includes specialist Indian and murtabak chefs, plus “an old lady who used to run a warung who’s a wonderful Sumatran cook”. We dined casually on betel leaves laden with salmon, prawns, galangal and coriander (zing-alicious) chased with an Italian Margarita of tequila, Campari, sweet vermouth and lemon juice. It made a convincing case for tampering with cocktail classics. Stay tuned for Sarong’s modern Chinese offshoot, Porcelain, due to debut mid-year opposite the Bodyworks Spa on Jalan Seminyak. Main courses priced at around $19 for dinner. 19 Jalan Petitenget, Kerobokan, Kuta, +62 361 737 809.

Bumbu Bali
Swiss owner Heinz von Holzen champions authentic Balinese cooking through his small empire of restaurants, accommodation and a popular cooking school in Tanjung Benoa, just by Nusa Dua. Diners at Bumbu Bali tuck into satays and salads, banana leaf-wrapped meats and glistening fresh seafood in a village-like setting of thatch-roofed pavilions or alfresco beneath scented frangipanis. Classic rijsttafel, a sort of Indonesian smorgasbord, is the standing order and costs around $39 a head ($26 for vegetarians). There are cultural performances on Wednesdays and Fridays from 8pm. Jalan Pratama, Tanjung Benoa, Nusa Dua; +62 361 774 502.

Kayuputi
The luxurious St Regis resort of 124 suites and villas in lavish landscaped gardens by guru Bill Bensley (Oberoi, Four Seasons) has many remarkable features, from the Remède Spa and King Cole Bar (its signature Bloody Mary features jicama, cucumber and brown sugar) to an orchid pavilion and hammock garden. But most visitors make a beeline for the ethereal white pavilion of Kayuputi to dine beside the sea on chef Oscar Perez’s inspiring international cuisine. Book a prized terrace table above the beach and the frangipani-fringed pool and start with Alaskan king-crab maki rolls or Pacific oysters with ponzu, soy and ginger dressing. The Philippines-born Perez came here from W Maldives but grew up in Europe. His classic French training shines in a dish of seared free-range chicken with duck foie gras, and a spectacular dessert of violet-flavoured diplomat and blueberry sablé Breton capped with a spun-sugar dome and towering antenna. It looks as though Dr Seuss has been let loose in the kitchen but the flavours are far from comical. Average three-course dinner price around $100. St Regis Bali Resort, Kawasan Pariwisata, Nusa Dua, +62 361 8478 111.

Nan Xiang
Kuta is the last place you’d expect to find xiao long bao dumplings from Shanghai’s famed Nan Xiang restaurant. But in a three-storey diner beside the beachfront Mercure Hotel, dumpling lovers can indulge in the thin-skinned soupy delights crowned “China Famous Snack” in 1998 by the Chinese Cuisine Association. The only drawback – and, depending on your tastes, it could be a deal-breaker – is there’s no pork, in deference to local religious sensibilities. Instead there’s a choice of prawn, beef, chicken and crab roe or – the pick of the lot – beef and chive. The head chef hails from the Nan Xiang mothership at Yuyuan Gardens in central Shanghai. He personally oversees the secret blend of flours used to create the fine layer of steamed dough that sheathes these amniotic dumplings. Best eaten on the first-floor balcony with a cold beer and a bird’s-eye view of Kuta’s Bintang set. Dumplings from $3.50. Hotel Mercure Arcade, 10 Jalan Pantai Kuta, Kuta, +62 361 752 180.

Ibu Oka Ubud
This humble eatery across from the royal palace in Ubud has a great reputation for fast food, Bali-style. From 11am daily the kitchen churns out hundreds of serves of the island’s signature dish, babi guling. Succulent cuts of roast suckling pig capped with a rasher of crackling are delivered on paper plates to diners who sit cross-legged and shoeless on floor mats. The $4 special babi guling comes with rice and sayur, vegetables cooked with coconut milk and shallots. Jalan Suweta, Ubud
Ku De Ta
Miami meets Ibiza at Ku De Ta, the landmark restaurant, bar and beach club that defines hedonistic Bali holidays. Perhaps most popular for its sunset cocktails, August party season and beachfront daybeds, Ku De Ta is challenging perceptions via the accomplished modern global cuisine of chef Phillip Davenport. We lingered over a long lunch of crisp salmon rolls, vitello tonnato with smoked tuna mayo, the cool textures of Vietnamese coleslaw with prawn and chicken, and a wonderful orecchiette with spicy pork sausage and broccoli. Davenport, a former head chef at Sydney’s Hugos, is delivering great wafer-thin pizze here – try the spiced minced lamb version. Desserts are by renowned pastry chef Will Goldfarb, formerly of New York’s Room 4 Dessert. With leisurely brunches, resident DJs, and kid-friendly Family Dayze every Sunday, there’s plenty to like about this place. Three courses $65-$100. 9 Jalan Kayu Aya, Seminyak, +62 361 736 969.


NAUGHTY AND NICE“No fuss, really very relaxed and some great local fare” is how Andrew McConnell, chef and owner of Melbourne’s Cutler & Co (GT’s current Restaurant of the Year), summarises his dining experience at Ubud’s Naughty Nuri’s restaurant. “It’s run by local woman Nuri Suryatmi and her husband [from New York, Brian Aldinger] and is a simple road-side open-air restaurant where a lot of chefs go to eat.” On Thursday nights Naughty Nuri’s serves tuna sashimi (bought that same evening from South Bali’s fish markets), Martinis, and barbecued ribs. ”The smell of the ribs on the hot coals,” remembers McConnell, along with “the cold Martinis and cool, fresh, raw tuna and wasabi [makes it] one of those magical moments.” The restaurant “really captures the feeling of Ubud” and is a great dining venue for groups as well as solo travellers. “I went by myself,” says McConnell, “and ended up meeting some locals and expats. We ended up having dinner together and making a night of it.” Naughty Nuri’s, open 8am-10pm daily, Jalan Raya Sanggingan (across the road from Neka Museum), Ubud, Bali, +62 361 977 547 MONIQUE LANE 

3 Great Roasts

Roast Beef With Carrots- Arrosto Alle Carote

150g chopped pancetta 

3 table spoons olive oil

1kg carrots sliced

1 garlic clove chopped

1 fresh thyme sprig chopped

Pinch freshly grated nutmeg

800g topside

2 tablespoons brandy

4-5 celery leaves

Salt and pepper

Preheat the oven to 120c. Cover the base of roasting tin with 2/3 of the pancetta. Heat the oil in a sauce pan, add carrots, garlic and thyme and cook over a medium-high heat, stirring frequently, until lightly browned. Season with salt and sprinkle with nutmeg, then transfer to a dish and keep warm. Tie the meat neatly with kitchen string, ands to the pan and cook, turning frequently, until browned on both sides. Season with salt, add the brandy and cook until it has evaporated. Transfer the beef to a roasting tin, spoon carrot mixture and celery leaves around it and sprinkle remaining pancetta on top. Cover and roast for 2 hours until the carrots have caramelised. Remove the meat from the roasting tin, discard the string, carve into slices and season with pepper. Transfer to a warm serving dish together with the vegetables. 

Shoulder of Lamb in a Parcel- Spalla Al Cartoccio

Olive oil for brushing

1 kg boneless shoulder of lamb trimmed of fat

1 sprig flat leaf parsley chopped

1 sprig fresh chervil chopped

1 sprig fresh oregano chopped

1 bay leaf

175ml dry white wine

Juice of 1/2 lemon

Salt and pepper

Preheat oven to 200c. Brush a large sheet of baking parchment generously with olive oil. Season the top and underside of the lamb with salt and pepper and place in the middle of the baking parchment. Sprinkle with herbs and add the bay leaf. Pour the wine and lemon juice on top and wrap carefully so the liquid does not leak out. Place on a baking tray and roast for 1 hour or until cooked through and tender. Open the parcel slightly to let the steam escape, then serve. 

Roast Pork, Plain and Simple- Cochon rôti tout simplement

1 deboned pork leg

100ml olive oil

200ml white whine

3 French shallots, unpeeled

1 bulb garlic, unpeeled

Sea salt

Preheat oven to 150c. Heat the olive oil in flameproof roasting tin. Add the pork and seal on all sides over medium heat. Transfer to the oven and roast for 45 minutes, making sure to baste the roast regularly, so that the cooking juices take on the flavor of the garlic and shallots. Season with sea salt and pepper before serving. 

First two recipes: Silver Spoon, Phaidon, 2005

Last: Rôtis, Stéphane Reynaud, Murdoch Books 2009

Breakfast pies with tomato chilli jam and crisp speck

Breakfast pies with tomato chilli jam and crisp speck

Who says pies can’t be eaten at breakfast? It would be bang out of order to refuse a good brekkie pie, especially this tasty open number.

Search for similar recipes...

Serves 8

Cooking Time Prep time 25 mins, cook 1 hr 10 mins (plus resting, cooling)

40 gm	butter, coarsely chopped
620 gm	rindless bacon (about 10 rashers), finely chopped
1	onion, finely chopped
4	garlic cloves, finely chopped
360 gm	farmhouse cottage cheese (see note)
14	eggs, plus 1 extra lightly beaten for eggwash
30 gm	(¼ cup) finely grated parmesan
To serve:	roasted cherry-truss tomatoes and crisp speck
Parmesan pastry
400 gm	plain flour
300 gm	cold butter, coarsely chopped
30 gm	(¼ cup) finely grated parmesan
Tomato chilli jam
10	vine-ripened tomatoes, scored
80 ml	(1/3 cup) extra-virgin olive oil
2	Spanish onions, finely chopped
5	garlic cloves, finely chopped
80 ml	(1/3 cup) sherry vinegar
75 gm	(1/3 cup) brown sugar
2	small red chillies, finely chopped

1	For parmesan pastry, process flour and butter in a food processor until fine crumbs form. Add parmesan, process to combine, add 80ml iced water, process until dough comes together (add more water if necessary). Turn onto a lightly floured work surface, knead lightly to form a disc, wrap in plastic wrap and refrigerate until chilled (1 hour).
2	Meanwhile, for tomato chilli jam, blanch tomatoes until skins split (1-2 minutes), refresh, drain, peel. Scoop out seeds (discard), finely chop flesh, set aside. Heat oil in a wide saucepan over medium heat, add onion and garlic and stir occasionally until soft (10-15 minutes). Add tomato and remaining ingredients and stir occasionally until thick (30 minutes). Makes about 500ml. Jam will keep refrigerated in an airtight container for 2 weeks.
3	Meanwhile, heat butter in a separate saucepan over high heat until foaming. Add bacon, onion and garlic and stir occasionally until liquid evaporates and bacon browns (20-30 minutes). Transfer to a plate, set aside to cool (15-20 minutes).
4	Meanwhile, preheat oven to 200C. Whisk cottage cheese and 6 eggs in an electric mixer until incorporated, then pass through a coarse sieve into a bowl, pushing all lumps of cheese through. Add parmesan and bacon mixture, season to taste and set aside.
5	Divide pastry into 8 pieces and, working with one piece at a time, roll each into a 4mm-thick, 25cm-diameter circle and line eight 375ml-capacity buttered and floured ramekins, letting pastry overhang by 2cm. Divide bacon mixture among ramekins, make an indent in centre with a spoon and break an egg into each. Fold in overhanging pastry, brush pastry with eggwash and bake until golden and cooked through (15-20 minutes). Serve immediately with tomato-chilli jam, roasted cherry-truss tomatoes and crisp speck.

Note Farmhouse cottage cheese is a dry-style cottage cheese, available from select delicatessens.

Spiced courgette chutney

• 2 onions , chopped
• 500g tomatoes , chopped
• 500g courgettes , diced
• 300ml white wine vinegar
• 2 Granny Smith apples , peeled and diced
• 250g brown sugar
• 2 tsp mixed spice
• 1 tbsp mustard seeds
• thumb-sized piece root ginger , grated
• 4 garlic clove , crushed



1. Put all the ingredients in a large pan. Bring slowly to a simmer, stirring to stop the mixture sticking.
2. Simmer, uncovered, for 2 hours until dark, thick and chutney-like. Pour into sterilised jars and leave for 2-3 weeks before eating.

Breakfast risotto with poached rhubarb

Serves 6

Cooking Time Prep time 15 mins, cook 45 mins

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

1	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.
2	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.
3	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.