Soya Risotto with Truffles



  • 12 oysters
  • 125 g shallots
  • 50 cl dry white wine
  • 100 g button mushroom
  • 250 g thick cream
  • 20 g butter
  • 600 g soya sprouts
  • 40 g truffles
  • Salt and pepper



  1. Open the oysters, clear from the shell, filter the juice and keep.
  2. In a pan, reduce the shallots and wine until nearly dry.
  3. Clean and mince the button mushrooms. Place in a pan of water and boil to achieve a Mushroom Jus.
  4. Add the reduced shallots, the mushroom jus, the cream and the oyster juice.
  5. Cook on a low heat for 20 minutes.
  6. In the meantime, prepare the soya.
  7. Unsprout the soya (degerm), cut with scissors to the size of a rice grain and keep.
  8. Dice the oysters in large cubes, and finely mince the truffles.
  9. Place the soya in a hot pan with the melted butter, stir slowly.
  10. Delicately add the oyster sauce and the oyster cubes. This will only take 3-4 minutes.

To Serve

Place the soya into soup plates, add the truffles and a touch of rock salt.

Chef Magazine / Issue 40 / April / 2015