FOR 2 PERSONS
Difficulty: Medium
Preparation: 30min
INGREDIENTS
- 2 Cornish Hens
- 100gr Spanish Rice
- 10gr Black Truffle
- 1 Shallot
- 10gr Butter
- Reduced Vinegar
- 300ml Chicken Broth
- Arugula Flower
- Salt
- Pepper
- Olive Oil
PREPARATION
Poach butter and shallot until shallot is soft. Add rice and stir for a couple of minutes. Add chicken broth gradually while stirring constantly. When rice is cooked, add the black truffle. Use a round mould to serve rice in the dish, add Cornish hens pieces over the rice and serve for an elegant presentation. Sprinkle with some drops of reduced balsamic vinegar and olive oil and decorate with arugula flower and some pepper.
THE CHEF’S ADVICE
For creamier rice, the broth is slowly added – the slower the broth is added the creamier the rice.