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 

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