Truffle risotto with bacon and poppy seed saltimboccas

1. Prepare the risotto. Heat the broth in a pot. Peel the onion, chop and fry with the rice in a skillet over low heat with butter until the grains turn translucent. Pour the white wine. Season with salt and pepper and leave to cook for 3 minutes. Reduce the heat, cook for 40 minutes and add the hot broth little by little, stirring constantly. When the liquid is totally absorbed by the rice, add in the parmesan.

2. Brush the truffle and shave. Divide the rice into 6 bowls and sprinkle with the truffle. Keep in a warm oven.

3. Make the saltimboccas. Spread the veal slices on a tray and cover each of them with 1 slice of bacon. Roll them and cook for 10 minutes in hot oil on medium heat, turning them regularly. Add salt and pepper to taste. Remove from pan and pour the poppy seeds in. Place the rolls back in and coat with poppy seeds. Cut into 3 portions and place in the oven with the rice.

4. Divide the lumpfish roe in cups. Boil the quail eggs for 6 minutes in salt water. Peel and place the quail eggs with the roe. Season with freshly ground pepper. On the same plate, arrange a bowl of risotto and the 3 saltimboccas and the  quail egg.

Photo credit: Sucré Salé