This is a delicious celebration of flavours and I love it.
400g of peeled lamb heart sweetbreads
200g of cooked slices of ox tongue
100g fresh girolles
1tsp lemon juice
2tbsp rice powder
1/4 bottle of white wine
250ml chicken stock
1 egg yolk
Start of with the potato risotto. Sweat the shallot off and then add chopped potato and rice powder, Add white wine and evaporate and then chicken stock and cook until the potatoes are tender. Then add the parmesan.
Grill the bacon for a few minutes until golden brown and crisp but not burnt.
For the sweetbreads coat them in the egg yolk then flower and cook over a medium heat in butter for 2-3 minutes each side and crispy.
Fully clean the girolles and cook them in some butter with lemon juice and parsley until they have released all their juices. Reserve this.
Serve everything including the girolle liquor and the slices of ox tongue. Add pepper but no salt.