Risotto with charlotte and vitelotte potatoes, mascarpone and veal foot

Main dish

4 persons

2/5

10 minutes

30 minutes

4 apples charlotte • 4 apples vitelotte, • 3 shallots • 1 calf’s trotter bought cooked • 1 calf’s trotter cooked in dices • 1L of chicken broth • 1 fresh goat cheese in log of 250 gr • 50 cl of cream • 2 tablespoons of mascarpone • 250 gr of butter • emmental

• Melt the goat cheese in the chicken broth and the cream. Keep warm
• Cut the potatoes and shallots into regular size cubes.
• Melt the butter and add the shallots and potatoes.
• Stir for a few minutes and add the stock until the potatoes are cooked and firm.
• When you are ready to finish your risotto, add the diced veal feet and melt them.
• Add 2 tablespoons of mascarpone to obtain a smooth and creamy risotto.
• Place in a small gratin dish and sprinkle with Emmental cheese.
• Serve with a green salad.