Risotto of Fresh Peas with Lightly Spiced Poached Egg and Truffle Foam

Method

Risotto

1. Sweat the shallots and garlic in butter
   
2. Add the risotto and cook for a couple of minutes until the rice starts to go transparent
   
3. Add the white wine and cook out the alcohol – slowly add stock
   
4. Simmer till cooked to taste.
   
5. Add pea velouté, handful of fresh peas and finish with grated parmesan

Pea Velouté

Boil the peas with stock, add cream and blitz

Lightly Spiced Eggs

1. Mix breadcrumbs with spices
   
2. Roll cooked egg one at a time in flour, egg wash and spiced breadcrumbs
   
3. Deep fry till crisp

Truffle Foam

Warm all ingredients – blitz with hand blender to foam

To Serve

Garnish with parmesan shavings and fresh pea shoots.

Recommended Wine

Villa Wolf Pinot Gris 2006, Pfalz, Germany