Sweetbread on périgord truffle risotto

by Jörg Müller
Restaurant JM, Germany

SWEETBREADS
Approx. 500g fresh sweetbreads
A little white wine
1 bay leaf
2-3 small shallots
Salt, ground pepper

TRUFFLE RISOTTO
1 clove garlic
2 tbsp chopped shallots
200g Carnaroli rice
500ml poultry stock
100ml dry white wine
40g grated parmesan
Salt
Ground pepper
70g cold butter
20g chopped Périgord truffle
2cl truffle juice
1 splash of Champagne
 

1 — SWEETBREADS
Place the sweetbreads in ice water for two hours. Bring a pot with lightly salted water, the bay leaf and a little white wine to boil. Boil the sweetbreads for 8 minutes, then turn the heat down to the lowest setting and simmer for another 5 minutes. Remove from the heat and leave to cool in the cooking stock. After this time, skin the sweetbreads and pluck them into florets.

2 — RISOTTO
Sauté the garlic clove and shallots in butter until glazed, add the rice, sauté briefly and deglaze with white wine. Add the poultry stock gradually, stirring, and simmer for about 18 minutes until the rice is almost soft. Remove the garlic clove. Add the parmesan, truffle cubes and truffle juice and stir with the cold butter until creamy. At the very end, season with a splash of Champagne.

3 — FINISHING TOUCHES
Lightly salt and pepper the sweetbreads, flour them, and fry them in melted butter until golden brown.

SERVING INSTRUCTIONS
Put the Risotto on a warmed deep plate, spread the sweetbreads on top and serve quickly.