Ingredients portion 2 Sprouting wheat 300 g Butter 40 g Leeks 100 g White dry wine 200ml Cream 200ml Parmesan cheese 40 g Fennel greens 10 g Salt to taste Cooking instructions 20 minutes 1 In a saucepan, melt the… Read More »Sprouted wheat risotto
Ingredients portion 8 Shallots 8 pieces Extra virgin olive oil 2 tablespoons Bulgur 1.5 cups Broth 5 cups Green asparagus 8 stalks Frozen green peas 2.5 cups Grated graviera cheese 1.5 cups White wine 1.5 glasses Cream 35% 100 ml… Read More »Bulgur risotto with asparagus, green peas and graviera cheese
Ingredients portion 1 Black lentils 120g Pearl grits 50 g Buckwheat groats 50 g Wild rice 50g Quinoa 50g Foie gras 80 g Chicken stock 3 tablespoons Soft goat cheese 15 g Olive oil to taste Cooking instructions 45 minutes… Read More »Lentil, pearl barley, buckwheat and wild rice risotto with foie gras and goat cheese
Ingredients portion 10 Pearl grits 450 g Orange zest 1 teaspoon Chicken broth 400 ml Thyme 1 stalk Butter 30 g Grated parmesan cheese 60 g Salt to taste Ground black pepper to taste Cooking instructions 35 minutes 1 Boil… Read More »Pearl risotto with orange zest
Ingredients portion 2 Vegetable oil 50 ml Onions 50 g Pearl grits 100 g Chicken broth 300ml Mascarpone cheese 30 g Hard cheese 40g Parsley 5 g Salt to taste Ground black pepper to taste Cooking instructions 40 minutes 1… Read More »Pearl risotto
Ingredients portion 6 Champignons 600 g Rapanas 400 g Shallots 120 g Garlic 45 g Dried parsley 30 g Dried thyme 6 g Pearl grits 500 g Olive oil 90 ml Butter 90 g Cream 35% 150ml Truffle oil 30ml… Read More »Perlotto with crawfish
Ingredients portion 2 Pumpkin 200 g Leeks 40 g Pearl grits 150 g Parmesan cheese 40 g Butter 30 g Red onion 70 g Fennel 1 g Garlic 3 cloves Laurel leaf 1 piece Vegetable broth 650 ml Cooking instructions… Read More »Pearl risotto with pumpkin
Ingredients portion 2 Buckwheat grits 1 cup Shallots 2 heads Garlic 1 clove Olive oil 1 tablespoon White dry wine 50ml Water 1.5 cups Gorgonzola cheese 100 g Parsley ½ bunch Cooking instructions 20 minutes 1 Chop the shallots and… Read More »Buckwheat a la risotto with gorgonzola
Ingredients portion 4 Mini squid 8 pieces Leeks 1 stalk Parmesan cheese 40 g Beluga lentils 100 g Butter 40 g Lemon juice 12 ml Chicken broth 80 ml Squid ink 0.1 tablespoons Thyme 3 stalks Shiso salad to taste… Read More »Squid with lentil risotto and leek powder
Ingredients portion 2 Buckwheat grits 120 g Eggplant 200 g Cream 10% 150ml White dry wine 150ml Grated parmesan cheese to taste Dried thyme pinch Dried oregano pinch Basil leaves to taste Black pepper 5 pieces Salt to taste Garlic… Read More »Buckwheat Risotto