TWO-CORN RISOTTO

Finely chop the onion;
Drain the sweetcorn and chop until it has a coarse cornmeal texture;
In a sauté pan, sweat the onions with a tablespoon of Sublim’ “La Délicate” duck fat;
Add the cornmeal, sweat, and gradually add the stock;
When the cornmeal is cooked, lightly season with salt and add the chopped tinned sweetcorn and the wild garlic;
Before serving, add the grated Ossau Iraty cheese, and a dash of freshly ground pepper.

Delicious with either white or red meat!
_• _As required: – depending on the chosen product type and to taste