Risotto a las trufas
Chef: Thierry Marx
Country: Francia
City: 33250 Pauillac
Address: Route des châteaux
(+33) 0556592424cordeillan@relaischateaux.com
Three Thierry Marx dishes deserve a place in this category of great culinary creations. The pressed smoked eel “land and estuary” with acidulated apple and cereal toast, inspired by the well-known terrine of foie gras made famous by Martín Berasategui; the mi-cuit tomato with caviar, oysters and gelatinized oyster cream, reminding us of the “millefeuilles” that Joel Robuchon made with the same vegetable, even if the rest of the ingredients have nothing to do with it—among other reasons, because those tomatoes were alternated with spider crab; and this one that looks like a tribute to Ferrán Adrià. All of this clears up a lot about this chef, who looks for ideas in the world’s greatest celebrities.
This is a risotto in which the force of nature is exalted—it is absolutely vegetal, super-refreshing, scandalously crispy, in which soybean sprouts, all but raw, take the place of rice. A mountain of sprouts without the tail enveloped in a creamy sauce perfect for this type of preparation, along with the allure of two delicacies that wonderfully accompany the sprouts, bringing exquisite contrasts: oysters and truffles.
The Recipe
Ingredients
- 12 oysters
- 125g shallots
- 50cl dry white wine
- 100g mushrooms
- 205g heavy cream (high milkfat content)
- 20g butter
- 60g truffles
- salt, pepper
Method
Open the oysters. Remove them from their shells and strain the juice; set aside.
In a saucepan, almost completely reduce the shallots and white wine.
Wash and slice the mushrooms. Pour water over them just to cover and bring to a boil to make a mushroom juice.
Next, in a saucepan, combine the reduced white wine and shallots, mushroom juice, cream and oyster juice; simmer over low heat for 20 minutes.
Meanwhile, prepare the soybean sprouts: separate the germs, cut them with scissors to the size of a grain of rice and set aside.
Cut the oysters into large dice and finely slice the truffles.
In a hot saucepan with the melted butter, sauté the sprouts while slowly stirring, then delicately add the oyster sauce and diced oysters. This step should take no more than 3 or 4 minutes.
Spoon the sprouts into deep dishes, then add the truffles and a pinch of coarse salt.