Soya Risotto with Truffles
Recipe by Thierry Marx

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(Serves 6)

12 Oysters ; 125 g Shallots ; 50 cl Dry White Wine ; 100 g Button Mushroom ; 250 g Thick Cream ; 20 g Butter ; 600 g Soya sprouts ; 40 g Truffles ; salt pepper.

Open the Oysters, clear from the shell, filter the juice and keep.
In a pan, reduce the shallots and wine until nearly dry.
Clean and mince the Button Mushrooms. Place in a pan of water and boil to achieve a Mushroom Jus
Add the reduced shallots, the Mushroom Jus, the cream and the oyster juice. Cook at low heat for 20 mins
In the Meantime, prepare the Soya. Unsprout the soya ( degerm ), cut with cissors to the size of a rice grain and keep.
Dice the Oysters in large cubes, and finely mince the truffles
Place the soya in a hot pan with the melted butter, stir slowly. Delicatly add the oyster sauce and the oyster cubes. This will only take 3 to 4 minutes
Place the Soya soup plates , add the truffles and a touch of rock salt

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