Inspiration

Ingredients

• Risotto
  • Risotto rice
  • Garlic
  • Vegetable stock
  • Natural Paste Roasted Almond
  • White Wine
• Mushrooms
• New Zealand roe deer
• Game sauce with truffle
• Cracker Truffle - Didess
• Cream of pumpkin
  • Pumpkin
  • Natural Paste Roasted Walnut

Preparation

Almond risotto

1. Sauté risotto rice and finely chopped garlic clove in olive oil and deglaze with white wine.
2. Add vegetable stock and simmer gently.
3. Top the risotto with Natural Paste Roasted Almond.
4. Season with salt and pepper.

Cream of pumpkin

1. Peel the pumpkin and cook in salted water.
2. Blend the cooked pumpkin in a thermomix and season with salt, pepper and Natural Paste Roasted Walnut.

Finishing

1. Preheat the deep fryer to 180°C.
2. Fry the crackers +- 10 seconds in the preheated deep fryer.
3. Fry the New Zealand roe pink.
4. Fry the mushrooms.
5. Finish the dish according to your own skill.