Cardoon risotto with Beaufort
A wintry pairing for Bollinger Special Cuvée
- 1 cardoon
- 200 g double cream
- 100 g Beaufort cheese
- 4 eggs
- 10 g chopped truffle
- 2 onions
- 200 g puréed celery
- 150 ml vegetable stock (2 carrots, parsley stalks and water)
Preparing the recipe
- Take a few stalks of a cardoon and peel them as you would celery (take care, the spines are very sharp).
- Braise the cardoon, taking it off the heat when three-quarters cooked, and cool.
- Mix the puréed celery with salt and let down with water to obtain a slightly runny and very salty purée.
- Place the mix in a dish.
- Separate the eggs, then place the yolks on top of the purée.
- Leave to refrigerate for 24 hours. After 12 hours, turn the yolks over.
- The following day, rinse the yolks, then place them in the oven to dry on a cloth at 50° for one day.
- Finely dice the onions, then sweat in butter until fully melted.
- Once cooked, spread the onions very thinly between two sheets of non-stick parchment.
- Dry in the oven (50°) for 1 day.
- Heat the cream, vegetable stock and grated Beaufort.
- Cut the cardoon into small dice and finish cooking it in this creamy mixture, adding a little Beaufort if necessary. Season with pepper and nutmeg.
- Place a large spoonful of cardoon risotto onto the plate and add the chopped truffles, grate over the dried yolks, then add the dried onions.