RISOTTO GREEN ASPARAGUS FREEZE-DRIED BLACK TRUFFLES & SCALLOPS
RISOTTO GREEN ASPARAGUS FREEZE-DRIED BLACK TRUFFLES & SCALLOPS
Ingredients for 4 persons
- 1 bunch of green asparagus - 300g risotto rice - 70 g of butter + 1 knob of butter - 1 onion or 2 shallots - 15 cl white wine - 1 Chicken broth - 100 g of parmesan - 100 g de parmesan - 8 g of freeze-dried truffles to infuse half in a little warm water and in two tablespoons of fresh cream (3 or 4 hours) which will be kept for the broth at the end of cooking. - 20 scallops
Peel the asparagus, cut them into 6 to 7cm sections and set the heads aside. Steam the sections and incorporate the heads, a few minutes before the end of cooking, keep them "Al Dente" and keep them warm.
Start the risotto:
Melt the butter and sauté the finely chopped shallots or onions. Add the rice (not rinsed), turn up the heat and add the white wine; leave for a few minutes. Incorporate the hot broth in several times, adding each time it is absorbed, finish with the truffled infused water and the truffled cream. The rice should be creamy. Add the asparagus, the slices of freeze-dried truffles, then the grated parmesan and the knob of butter. Pan-fry the scallops and serve hot on a plate and decorate with the asparagus tips and a few slices of truffles. |
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100% SECURE PAYMENT
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FREE DELIVERY
from 65.00 € of order in France metropolitan. |
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CUSTOMER SERVICE
By telephone on 06 08 76 21 10 |
Truffles noirs de Montcuq is a brand operated by Truffles NJP which is located in Quercy Blanc near the famous village of Montcuq since the television program "Le Petit Rapporteur".
These truffles are the result of a passion that drives me, growing from year to year, generating exchange and sharing: especially during meetings on the farm, on the markets, such as that of Lalbenque, meetings between enthusiasts and now through this site.
