Mix with a spoonful of chicken stock and ground Parmesan.
Leave to evaporate for a while. The liquid should be almost
completely gone.
Spoon the warm risotto into tumblers. Finish with shaved
truffle, Parmesan shavings and truffle oil.
cauliflower risotto with truffle
truffle
chicken stock
Parmesan
truffle oil
pepper & salt
This dish fits perfectly into a trio served as an hors
d'oeuvre or tasting plate at the beginning of a festive
menu. The risotto is served here together with a salmon
roll with horseradish and a biscuit tartlet with brie.
Make cauliflower rice by grating the florets by hand or in a
cutter.
Fry chopped shallot in olive oil together with finely brunched
chestnut mushrooms and garlic cloves. Add the chopped truffle
and season with salt and pepper.
Mix with a spoonful of chicken stock and ground
Parmesan. Leave to evaporate for a while. The
liquid should be almost completely gone.
Spoon the warm risotto into tumblers. Finish
with shaved truffle, Parmesan shavings and
truffle oil.
cauliflower risotto
with truffle
truffle
chicken stock
Parmesan
truffle oil
pepper & salt
This dish fits perfectly into a trio served as
an hors d'oeuvre or tasting plate at the
beginning of a festive menu. The risotto is
served here together with a salmon roll with
horseradish and a biscuit tartlet with brie.
Make cauliflower rice by grating the florets by
hand or in a cutter.
Fry chopped shallot in olive oil together with
finely brunched chestnut mushrooms and garlic
cloves. Add the chopped truffle and season
with salt and pepper.
