3286 Risotto d’Ailerons

Method

Bone out the winglets and stuff them with sausage meat containing 80 g (3 oz) chopped white truffle per 500 g (1 lb 2 oz) sausage meat; braise them with white wine.

Just before serving cut them into slices and mix with the reduced braising liquid after removing the fat and passing through a fine strainer.

Place the prepared winglets in the centre of a border of Risotto moulded on the serving dish.

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