40g dried chickpeas
8g black chanterelles, dried 120g Water (Fond)
1/2 Shallot, chopped
10g Thinly sliced truffle 1,5g Salt
1g Seipa color
1g Baking Soda
- Soak chickpeas overnight in Water
- Soak Mushrooms overnight in 120g Water (Fond)
- Drain Chickpeas and boil until tender
- Sauté shallots in butter and add soaked mushrooms, reserving the liquid
- After three minutes of cooking, add reserved liquid to shallots and mushrooms
along with the cooked chickpeas and sliced truffles.
- Simmer until liquid reduces to approx. 40ml.
- Let mixture cool and pureé.
- Mix with remaining ingredients into a dough like consistency.
- Form small balls approximately 4cm in diameter. They don’t need to be perfectly
round, instead they can resemble the natural form of the truffle.
- Fry the balls in hot (190°) rapeseed oil until crisp and let drain on kitchen towels.
- Place the finished truffle beignets on the risotto.
Garnish with parmesan chips and fresh herbs.
20g Olive Oil
50g Onion, peeled
5g Garlic, peeled
240g Carneroli Rice
200g Barole Wine
600g Chicken Bouillon 50g Butter
100g Parmesan, shredded Salt and Pepper to taste
- Finely chop onion and garlic
- Bring Boullion to a simmer
- Sauté onion and garlic in olive oil
- Add rice and fry until translucent
- Add half of the red wine and cook until it reaches a syrupy consistency
- Add chicken bouillon to rice in small amounts
- Cook 17-18 minutes while stirring constantly until rice is close to the desired
- Add remaining red wine and stir, cooking until wine is absorbed
- Remove from stove and add shredded parmesan and butter
- Add salt and pepper to taste