Risotto venere, truffles and dried fruit capon

Ingredients

For 4 servings

• •500 g 500 g of black rice
• •4 4 red onions
• •20 cl 20 cl of white wine
• •1.5 l 1.5 l of poultry broth
• •40 cl 40 cl of liquid cream
• •1 1 small bowl of truffles
• •1 1 capon of 2.5 kg
• •argan oil
• •butter
• •3 tranche 3 slices of smoked breast
• •250 g 250 g of poultry liver
• •4 4 shallots
• •80 g 80 g nuts
• •125 g 125 g dry apricots
• •125 g 125 g of denoyated prunes
• •50 g 50 g dried grapes
• •300 g 300 g of crumb bread without crust
• •cognac
• •1 1 bouquet of deer
• •6 6 shortsweets
• •100 g 100 g foie gras mid-cooked
• •mill pepper

Method

1. 1.Preheat oven on th. 7/210°.
2. 2.For stuffing, peel and chop the shallots, wash and chop the deer.
3. 3.Cut the breasts and poultry livers into cubes.
4. 4.Detail the dried fruits and the bread in small dices, crush the nuts.
5. 5.Swallow the breasts, poultry livers and shallots in a little butter, salt and pepper, then add the nuts, dried fruits, bread, deer, crumbled foie gras, a hint of cognac and the small sausages. Mix it well.
6. 6.Put this stuffing inside the chapon, close and brush it with a mixture of d'argan oil and butter. Place the chapon in a large dish with 25 cl of broth, salt, pepper and bake for 1 h 30 min by turning the poultry mid-cooking and watering often.
7. 7.Peel and slice the onions, then cook them in a casserole with butter. As soon as they are translucent, add the rice for a few minutes, then pour the white wine.
8. 8.As soon as it has evaporated, pour 1 litre of hot broth, just salt, pepper, cover and simmer over very low heat for 1 hour.
9. 9.Share the rest of the broth between risotto and poultry.
10. 10.Lower the oven to th. 6/180° and continue cooking for 1 hour. Remove the poultry and let it rest 15 minutes before cutting.
11. 11.Heat the cream with salt, pepper, truffles cut into pieces with their juice, then pour on the rice at the end of cooking. Move, cover and let rest for a few moments before serving.