Risotto with the three Delicacies

• 250 grams risotto
• 150 grams of crème anglaise
• Vanilla oil (Planifolia Black)
• Powder from vanilla (Planifolia Black)
• Winter truffle
• White chocolate
• Roasted hazelnut
• Caramelized white chocolate golden rocks
• Moai Caviar
• Maldon salt
• ½ Planifolia Green Vanilla bean
• 1 Planifolia Black Vanilla bean

• Heat the crème anglaise.
• Add the risotto and let it cook.
• Cut the Planifolia Black Vanilla bean lengthwise.
• Scrape the vanilla from the vanilla bean.
• Add this to the risotto with the crème anglaise.
• Stir this well.
• Dress the risotto on a plate.
• Sprinkle the risotto with maldon salt.
• Garnish the risotto with vanilla oil.
• Using a microplane, grate the winter truffle and hazelnut over the top.
• Place the Moai Caviar and the golden rock of white chocolate (sprayed gold with gold spray) on top of the risotto.
• Using a microplane, grate the white chocolate on top.
• Using a sharp knife, diagonally cut paper-thin slices of the Planifolia Green Vanilla bean.
• Place the green vanilla slices on top of the risotto.

Recipe: Eric Miete