Difficulty: Intermediate
Prepare the risotto: Gently cook the rice with the chopped onion in 30 g butter, stirring until the grains are fully coated. Add chicken stock gradually, allowing the rice to absorb each addition. Cook covered for 18-20 minutes. Stir in the remaining butter, grated Emmental, hazelnuts, salt, and pepper. Set aside.
Trim the meats if needed and cut into 1-2 cm dice. Prepare small portions of each meat.
Reduce the Calvados, then add cider and reduce by half. Add poultry stock and reduce to desired consistency. Lightly cream the sauce and set aside.
Quickly sear the three meats in clarified butter. Add diced, peeled raw pears, salt, and freshly ground pepper.
Shape the risotto into a 10 cm circle in the plate's center. Top with the seared meat mixture.
Off the heat, whisk the sauce and drizzle over the meats.
Garnish with diced tomatoes and chopped chives. Dust the edges with paprika powder.
Chef Hubert's note: Clarified butter can be replaced with regular butter.
Creation of Chef Hubert
