Recipe: a completely insane truffle shell risotto – Glamor

A pretty neighborhood address, Pipalottes la table offers comforting French cuisine in the heart of the 9th district of Paris. A few numbers on the same rue de Rochechouart, the grocery store offers a selection of street food to eat on the spot or to take away as well as good selected products. Here is the recipe for "Coquilloto", the menu hit.

The "Coquilloto" of Pipalottes

200 gr Iberian smoked bacon breast
320 gr shell
90 gr Parmiggiano Regiano
60 gr mascarpone
100 gr Echiré Bordier butter
120 gr white Cévennes onions
60 cl yellow wine
75 gr melanosporum truffle
80 gr reduced poultry juice
40 cl white poultry background
1 bunch of chives
1 clove of garlic
1 sprig of thyme
1 bay leaf

Peel and clean the onions. Finely chop them. Thinly slice the smoked bacon. Sweat the onions. Add the bacon and chopped black truffle and pearl the
shells. Deglaze with yellow wine. Wet everything on a white background. Bring to a boil and add a crushed garlic clove, a branch of thyme and a bay leaf as well as the mascarpone and cook for 3 minutes at low boil. Add the parmesan. Place in a deep plate and finally add the small meat juice and chopped chives.

The little extra: rapping with the melanosporum truffle just before serving

Pipalottes, 49 Rue de Rochechouart, 75009 Paris.

Categories Cooking

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