Easy Risotto with Raspa Recipe

Ingredients

10 tablespoons butter, softened

1 clove garlic, chopped

1/2 cup milk

1 (6 ounce) package egg yolks

2 tablespoons apple cider vinegar

1 cup fresh raspas

1 cup water

1/2 cup whole wheat flour

1 cup medium or semi-rigid chicken broth

1 teaspoon salt

1 cup pointed endive (optional)

2 carrots - peeled, peeled and sliced

1 onion, sliced

6 leaves fresh basil, thinly sliced

1 clove garlic, minced

1 finger garlic, peeled

1 cup brusche (collected juice from an Italian-style salad, or the liquid leftover from rasping a few rhubarb blossom, split and drizzled over rasoul)

3 carrots, peeled and sliced

1 onion, sliced

5 leaves fresh basil, thinly sliced

2 cloves garlic, peeled and chopped

1 cup water

1/2 cup salt

1 pinch ground nutmeg

5 eggs, beaten

1 cup white wine

1/2 cup grated Parmesan cheese