1 lb of Carnaroli rice
1 cup of fresh blueberries
1 lb of fresh blue point oysters
1 bottle of champagne or prosecco wine
sea salt and white ground pepper
4 grams of soy lecithin
4 each fresh shallots
1 quart of fish fume
1 cup of unsalted butter
1 spoon of olive oil
2 cups of manufactured cream
2 each lemons
Put the manufactured cream in a sauce pan with the bottle of Champagne and reduce by half, blended with the blueberries and 4 to 5 clean oysters meat,
save half of the blended cream for the risotto the other half re-put it into the blender and emulsion with the soy lecithin and egg white put the liquid into a siphon.
Fine chopped the fresh shallots and let it sweat with the butter in a large casserole, add the carnaroli rice, toasted slowly and then start cooking the rice by adding few ladles of hot fish fume,
continuing stirring and add hot liquid until the rice will be tender, turn off the flame add the oyster champagne cream and incorporate into the risotto,
serve in a large plate squeeze drops of lemon juice at the bottom of the plate where you will present the risotto, squeeze out the foam and garnished with the rest of pan fried oysters.
Wine pairing Valdo Marca Oro Prosecco rose brut.
