Soak the morels in 250 ml water.
In a large saucepan, sweat the chopped shallots in the Sublim’ “La Délicate” duck fat.
Add the rice and stir until it becomes semi-transparent (about 5 min). Add the white wine.
Drain the morels and save the liquid (strain if necessary).
Add the morel water to the rice, and then gradually ladle in the chicken stock, until it’s fully cooked. Have a little more stock available, as black rice takes much longer to cook than traditional risotto rice.
During this time, cook the morels for 5 minutes in the remaining Sublim’ “La Délicate” duck fat, and season them with salt and pepper.
Cook the green asparagus tips in salted boiling water for 3 minutes. Transfer them to cold water to stop them cooking.
When the risotto is ready, add the Parmesan, morels and asparagus. (You can also add a little crème fraîche if you wish).
Check the seasoning and serve in shallow bowls.
Enjoy hot or cold for an incomparable melt-in-the-mouth feel
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