INGREDIENTS (Serves 6)
200 gr. semi-cooked rice
150 gr. cream
Black truffle, freeze-dried
Dublin Bay prawns:
6 medium-sized Dublin Bay prawns
Powdered fried pork fat
King Oyster mushrooms:
10 gr. king oyster mushrooms, freeze-dried
10 cl. Modena vinegar
20 cl. truffle juice
50 cl. pork stock
Rice: Mix the ingredients while hot and season with salt.
Dublin Bay prawns: Stick the prawns on skewers, dip into the powdered, fried pork fat and fry in hot oil.
King oyster mushrooms: Sauté in a tablespoon of oil with a little water.
Sauce: Reduce the vinegar until dry, add the stock and truffle juice. Cook, season with salt and bind the sauce.
Serve a spoonful of rice, top with the prawn, decorate the dish with sauce then add the mushrooms to one side.