Cook of the month

In these cold times, Pascal Steffan, chef from the "Païs de Bretenoux", composed a unique receipt for you, noble in savours and rich of colours, excellent to heat up the hearts:
Sonata of autumn, a chef at the piano."Risotto with Saint-Jacobs, crawfish and boletus".

Ingredients for 4 persons:
1 kg of crawfish,
3 kg of Saint-Jacobs in their shells
400 G of boletus
2 gray shallots
1 table-spoon of grated Parmesan and some Parmesan chips
180 G of round rice
180 G of butter
40 cl of poultry broth
10 cl of dry white wine
5 cl of whipped cream
"fleur de sel" (salt), pepper.
Préparation :

Let your Saint-Jacobs be opened at your fish-shop. Wash them. Heat them slowly in 20 G of butter with the shallots, add rice, mix for a few minutes, pour the wine, then let reduce completely. Add 30 cl of hot broth, by small quantities until it's cooking for 25 minutes. Salt slightly.
Bind the rice with the grated Parmesan and the whipped cream. In a frying pan, bake the boletus and then the Saint-Jacobs and crawfish in 50 G of butter, 1 to 2 minutes on each side at high fire so that they are well gilded. Pour off, add pepper and keep them warm. Make the remainder of broth reduce in the frying pan and whip the rest of the butter. To serve, form the risotto as a dome at the centre of each plate, with the boletus in the middle, surrounded by the Saint-Jacobs and the crawfish. Pour the sauce over the dome, and strew with Parmesan chips.