Main dish 4 persons 2/5 10 minutes 30 minutes

4 apples charlotte 4 apples vitelotte,3 shallots1 calf’s trotter bought cooked1 calf’s trotter cooked in dices1L of chicken broth1 fresh goat cheese in log of 250 gr50 cl of cream2 tablespoons of mascarpone250 gr of butteremmental

  • 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.