Risotto, Quail, Mushrooms, Pistachio and Olympia Cress

Ingredients

• Olympia Cress
• Planifolia Black - Vanilla
• Mushrooms: Shiitake, Chanterelle, Pied de Mouton
• Risotto
• Quail
• Pistachio nuts
• Caramelized onion chutney
• Beurre noisette

Method

• Prepare the risotto.
• Make a beurre noisette with pistachio and vanilla.
• Fry the quail in a pan.
• Fill a round mold on the plate with the risotto.
• Place on top of the quail, pistachio nuts and various mushrooms.
• Pipe caramelized onion chutney between the risotto.
• Place fresh Olympia Cress on top of the dish.
• Drizzle beurre noisette around the dish and add additional pistachios for finishing touches.

Recipe: Eric Miete