SAFFRON MARON RICE
Rice - 329g
Chestnut - 100g
Butter - 40g
Saffron, to taste
Shallot - 100g
Salt, to taste
Double cream - 30g
White wine - 300ml
TOPPING
6 quail eggs
Truffle - 10g
Kujo-Negi - 20g
Sea urchin - 40g
Espelette pepper, to taste
Lobster foam, to taste
1 — RICE
Put rice (no need to wash), butter, shallot, and salt in a saucepan and mix all ingredients on low heat. Add chestnut, saffron, and double cream to the pan. Boil. Drop a sheet of baking paper directly on the food to cover it entirely. Put a lid on the pan and cook it in the oven for 220°C (428°F) for 15 minutes. Take it out from the oven, add butter to taste, and then leave it for 10 minutes.
2 — QUAIL EGG
While the rice is cooking, make a sunny-side-up quail egg on low heat. Shape the egg white with a mould until it hardens.
3 — NEGI
Boil Kujo-Negi lightly and chop it into pieces. Add the negi, sea urchin, and chopped truffles to the rice. Sprinkle Espelette pepper to taste.
SERVING INSTRUCTIONS
Serve 80g per dish. Put 3 pieces of sunny-side-up quail eggs on the rice and add extra sea urchin, foam as a topping, and sprinkle chopped truffles.
ADDITIONAL INFORMATION
For a simple version at home, cook the rice with bouillon, chestnut, and saffron. Add raw egg to the rice on a pan, transforming it into a crispy snack and a perfect match with the Krug.