Peel and finely chop the onion. Sweat in butter. Add the rice and stir until translucent. Cover with white wine, add the saffron, season and cook over a low heat until all the liquid has been absorbed. Add 350 g of stock and continue to cook until all the liquid has been absorbed. Set aside.
Whip the Sublime cream, olive oil and salt and pepper in a mixer at medium speed. Trim, wash and thinly slice the radishes.
Just before serving, finish cooking the rice with the remaining stock, stir in the parmesan powder then add the liquid Sublime. Decorate with whipped Sublime, parmesan shavings, radish and cordifolia.
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Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.