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NADINE BATAILLE

RISOTTO GREEN ASPARAGUS AND BLACK TRUFFLE DESYDRATEES OR WHITE SUMMER

Ingredients for 4 people

1 bunch of green asparagus

300g rice for rizotto

70 g butter + 1 knob of butter

1 onion or 2 shallots

15 cl white wine

1 chicken stock

2 tablespoons fresh cream

100 g parmesan cheese

8 g of freeze-dried truffles, half of which should be infused in a little warm water and two tablespoons of fresh cream (3 or 4 hours), to be kept for the stock at the end of cooking.

20 scallops


Preparation of the RISOTTO

Peel the asparagus, cut it into 6 to 7 cm sections and put the heads aside. Steam the asparagus and add the heads a few minutes before the end of the cooking time. Keep them "Al Dente" and keep them warm.

Make the rizotto:

Melt the butter and sweat the finely chopped shallots or onions.

Add the rice (not rinsed), raise the heat and add the white wine; leave for a few minutes.

Add the hot stock in several stages, adding it each time it is absorbed, and finish with the truffle-infused water and the truffle cream.

The rice should be creamy. Add the asparagus, the slices of freeze-dried truffles, the grated parmesan and the knob of butter.

Fry the scallops (noix de St-Jacques) and serve hot on a plate and decorate with the asparagus tips and a few slices of truffle.