Pine nut risotto with white truffle

Ingredients:

• 200 g fresh pine nuts
• 1 l sheep milk
• 300 g cream
• 200 g Manchego cheese
• 200 g Parmegiano-reggiano
• 10 g ground cocoa bean
• 10 g freshly ground coffee
• Green pineapple zest
• Szechuan pepper
• Rosemary flowers
• Microvegetables
• 1 Alba truffle or black truffle, depending on seasonal availability

Place the sheep milk in a saucepan. Once boiling, add the pine nuts. Continue to boil for a moment then cool in a Thermomix to stop the cooking. Return to heat (and boil), then cool again in a Thermomix; repeat the process three times in total. Once cool, leave to set in the walk-in for at least 48 hours.
Prepare the sauce by mixing the cream, the Manchego cheese and the Parmegiano-reggiano in a Thermomix for 6 minutes at 60ºC/140ºF; refrigerate.
Once cold, mix the cheese cream with the pine nut mixture until obtaining the texture of a risotto; stir with a wooden spoon. Mix in the green pineapple zest and Szechuan pepper.
Assembly: place the powdered cocoa bean at the center of the dish, topped with the risotto. Sprinkle the freshly ground coffee on top and decorate with rosemary flowers and microvegetables. Crown with the slices of Alba white truffle or black truffle in its absence.