Sweat the chopped onion (100 g) in butter without colouring, add the rice, add the white wine (15 cl), cook for 8 minutes, add the chicken stock, cook for another 12 minutes, then incorporate the grated parmesan, the cream, the black mushrooms cut into a fine brunoise and the truffle juice, the bouquet garni, adjust the seasoning.
Detach the walnuts from their shells, collect the trimmings and score a scallop stock with carrots, onions, bouquet garni and remaining white wine, leave to cook for fifteen minutes then sieve, pressing well on the ingredients, return to reduce half, add the seaweed, leave to infuse, set aside
Quickly sear the scallops on each side in the clarified butter, cook the Paris mushrooms in the same way, cut into large brunoise and already blanched, drain and add to the sauce on a hot plate, arrange in a small circle of 10 of the risotto , place the scallops on top in a corolla.
Assemble the scallop stock with the seaweed, incorporating the butter and winnowing, salt and pepper from the mill.
Then gently coat each nut.
Decorate with chervil fluff.
Created by Chef Hubert on the occasion of a report at the "Washington Post" in Washington DC.
