Poussins à la Piémontaise (Poussins Stuffed with Piedmont Truffles, with Rizotto)

Ingredients

• Poussins
• 40 grammes Piedmont truffles
• Very fresh pork panne (leaf fat)
• Butter
• Rizotto à la Piémontaise
• Grated Parmesan
• Beurre noisette

Instructions

1. Pound 40 grammes of Piedmont truffles with an equal weight of very fresh pork panne, and stuff each poussin with this.
2. Truss the poussins en entrée and fry them in butter over a brisk fire.
3. After 10 minutes of cooking, arrange them in a cocotte.
4. Surround them and partly cover them with rizotto à la Piémontaise cooked only half through.
5. Complete the cooking in the oven, uncovered.
6. A few minutes before serving, sprinkle the rizotto with grated Parmesan and glaze.
7. Baste with Beurre noisette at the last moment.