40g Risotto rice
¼ litre clear chicken broth
106g (net) milk-fed calf sweetbread
20cl veal juice based on port sauce
1 — SWEETBREAD PREPARATION
Clean the sweetbreads by removing the small skin.
2 — RISOTTO
Cook the Risotto. Before serving add the parmesan in butter, season with salt and pepper.
3 — SWEETBREAD COOKING
Fry the sweetbreads in fresh butter. Heat the sauce.
Arrange the Risotto in the middle of the plate. Cut the sweetbreads in half. Put the sauce on one half of the plate. Place the sweetbreads on the Risotto. Rasp the truffle on top.