Saint-Jacques fried and truffle risotto

Cooking time: 20 min - Preparation time: 25 min - Serves: 4 people



Ingredients 8 Walnut St. Jacques without coral

hazelnut oil 6 Tbsp. grated parmesan
3 c.
2 flour coffee c. tablespoon sesame seeds
2 c. chopped fresh rosemary 1 c
. Coffee Espelette
For the risotto:

4 risotto rice portions
10 cl of white wine broth

From 6 vegetables c. Parmesan soup 1 onion finely

1 small black truffle, minced Preparation


1. Put on your Kokko over medium heat and place over a saucepan. Add 1 tablespoon of olive oil in the pan and fry the onion in it. Once the translucent onion, add the rice and stir for 2 minutes. Add the white wine and cook until the wine has evaporated.

2. Then gradually add the hot vegetable stock. When the rice has absorbed the broth, add-in. And so on for 20 minutes until your rice is cooked. At the end, add the Parmesan cheese, black truffles and a little butter.

. 3. Make your parmesan. For this, mix together the Parmesan, flour, sesame seeds, fresh rosemary and Espelette pepper. Heat over low heat your Kokko. When hot, place a teaspoon of the mixture and shape into rounds.

4. Melt your tiles and flip them carefully. Let again melt. Once you have formed tiles, remove them from the griddle and allow them to cool on a rolling pin or another round object (example: a bottle).

5. Just before serving your dish, start your Kokko over medium heat and oil it slightly. When hot, place your nuts Saint-Jacques and let them brown 30 seconds on each side. Remove immediately and draw up your plates. Finish by pouring over a hazelnut oil.