Kidney Turban Piedmontese-style

Ingredients

• 800 gKidney
• 300 gRice
• 1000 mlBroth
• 100 mlWine
• 35 mlOlive oil
• 80 gButter
• 1 pcsShallot
• 160 gTomato passata
• 40 gParmesan
• 15 mlLemon juice
• 10 gParsley
• 10 gTruffle
• 2 gSalt
• 1 tspPepper

Instructions

1. 1

   Prepare the risotto (border)

   • Finely chop the shallot.
   • Heat 1 tbsp olive oil and 15 g butter in a medium pot. Sweat the shallot over medium heat until translucent.
   • Add the rice and toast for 1–2 minutes until the grains look slightly glassy. Deglaze with white wine and let it reduce.
   • Add hot stock ladle by ladle, stirring constantly, until the rice is creamy and al dente (about 18–20 minutes).
   • Stir in the tomato passata, then the remaining butter and Parmesan. Season with salt and pepper.
   • Press the warm risotto into a greased savarin or ring mold (Ø 20–24 cm), smooth the surface and chill briefly to help it set.
2. 2

   Prepare and sauté kidneys

   • Trim the lamb kidneys: remove membranes and excess fat, halve longitudinally and remove the core if present. Soak briefly in cold water with a little lemon juice and pat dry (about 5 minutes).
   • Heat 1 tbsp olive oil and 25 g butter in a large skillet until very hot. Season the kidney halves and sear quickly on both sides (1–2 minutes each) so they are browned outside but tender inside. Remove from heat and let rest briefly.
   • Optional: prepare thin truffle slices or have truffle oil ready.
3. 3

   Sauce and plating

   • Reduce 100 ml stock in a small saucepan by about half over high heat.
   • Stir in 60 g tomato passata and 10 g butter, bring to a simmer and season. Strain if desired.
   • Unmold the risotto ring onto a serving plate.
   • Arrange the kidney halves on the risotto ring in a crown, inserting thin truffle slices or drizzle with truffle oil.
   • Warm the sauce and spoon sparingly over the kidneys. Sprinkle with chopped parsley and serve immediately.