1. Prepare Chicken Stock (if making from scratch):
- In a pot, combine chicken drumsticks, carrots, zucchini, sweet potato, potato, celery, and parsley root. Simmer to create a flavorful stock. Strain and set aside.
2. Saute Shi-Maggi Mushrooms:
- In a pan, sauté Shi-Magicus mushrooms with a drop of butter until charred. Set aside.
3. Prepare Ingredients:
- Cut champignon mushrooms into quarters, finely chop onion, and mince garlic. Prepare hot chicken/vegetable stock and a glass of white wine.
4. Start the Risotto:
- In a pan, heat butter and olive oil. Fry the onion until caramelized. If the onion starts to burn, add a touch of water.
- Add minced garlic and, after a few seconds, add the rice. Pour in the white wine and, once the liquid is reduced, gradually add chicken/vegetable stock, about a cup at a time, stirring continuously.
- Continue adding stock until the rice is almost completely soft. Add sautéed Shi-Maggi mushrooms, champignon mushrooms, sweet cream, 100 grams of Parmesan, truffle puree, salt, and pepper to taste. Mix until the volume of mushrooms is reduced, and the risotto is creamy.
5. Prepare the Fish:
- In a separate pan, heat butter and a clove of garlic. Sear the fish on the skin side until golden. Flip and sear the other side. Season with salt and pepper.
6. Assemble the Dish:
- Place a portion of the risotto on a concave plate.
- Position the seared fish fillet on top with the skin side up, ensuring it doesn't touch the risotto.
- Sprinkle Parmesan and optional alfalfa sprouts over the dish.
Serve immediately, savoring the rich flavors of the creamy truffle risotto complemented by the perfectly seared fish.