Preparation
step 1: THE RISO
- Peel and slice the white onions.
- Sweat them in grape seed oil.
- Add the raw rice .
- Add salt, pepper and moisten the rice on white background warm for 11 minutes.
- Clear and sort.
- Let it sit slightly.
Assembly and finishing:
- Arrange everything in a deep plate.
- Emulsify the white base with butter to obtain a creamy mousse and arrange around the inside edge of the plate.
- Add chervil sprigs and parmesan shavings, adding the grated truffle minutes.
- You can also use truffle pieces in the riso.
step 2: EMULSION
- Add the pre-cooked riso to the white chicken stock and heat for 5 minutes in a saucepan.
- At the end of cooking, add the chopped spring onion, the mascarpone and a fine brunoise of black truffle.
- Adjust seasoning if necessary.
