4 finely chopped cloves of garlic (back of the knife)
40 g of finely shredded parsley
120 g brunoise of button mushrooms
120 g brunoise of raw ham
80 g chopped shallots
80 g almond powder
60 g Meaux mustard
salt
pepper
Preparation:
Remove the stems from the spinach, rinse thoroughly, set aside a few hearts as finishing touches for the risotto, drop into a thread of olive-oil, allow to cool, press and blend. Peel the chanterelle mushrooms, rinse in water and clean thoroughly.
Preparation of the risotto :
- Chop the onion, bring the chicken stock to the boil.
- Fry the onion in butter, add the rice, raise the heat, it must be greasy.
- Deglaze with a drop of white wine, add the boiling chicken stock gradually allowing the rice to absorb it, add a little salt.
- After 15 mn, add the spinach purée.
- 18/20 mn after adding the stock, remove from the heat, blend in the butter and Parmesan, add 1 drop of vinegar. Wait 1mn before serving, to allow the rice to absorb all the liquid.
- While the rice is cooking, pan-fry the chanterelle mushrooms in olive-oil, add a little salt after 8 mn, then add the snail butter and finally, at the last minute, the spinach hearts. Sprinkle with a little pepper.
Finishing touch / presentation:
Arrange the rice on the serving dish, add the chanterelle mushrooms and veal juice sauce.
Le Chef
Franck Cerutti, chef at the gastronomic Louis XV restaurant, invites you to discover his succulent recipes!
HÔTEL DE PARIS - Place du Casino - 98000 Monaco - Tel : +377 98 06 30 00 - Fax : +377 98 06 59 13
Franck Cerutti, chef at the gastronomic Louis XV restaurant, invites you to discover his succulent recipes!
