Halve the onions including the skin and roast them in a dry pan until they are dark brown. Roughly chop all the vegetables and parsley. Only remove the heart of the tomatoes, be sure to leave the skin on. Pour the water and all the ingredients into the pot, bring to the boil once. Turn the stove to the lowest setting and let it simmer for about 3 hours.
If the chicken is not completely covered, turn the chicken in between. Put the contents of the pot through a sieve and squeeze out very well. Put the stock back into the pot and salt with 15 grams of salt. If the stock is still too bland, add salt to the stock in 5 gram increments. The stock must be cooled down as quickly as possible.
Almond garlic jus:
Cut the vegetables into small cubes. Then sauté in butter without the vegetables taking on color. Then lightly salt and deglaze with the stock. Let simmer for about 20 minutes on the stove on a low heat.
Roast the almonds in the oven at 160 ° C until brown. Cut the peeled garlic cloves into thin slices with a slicer and fry them in olive oil until they are golden yellow (be careful, they'll stick).
Add the almonds, garlic and cream to the sauce. Mix the sauce and let it steep for 2-4 hours.
Strain the sauce and heat it up, when the soup is hot, add a piece of butter and froth up with a hand blender.
Cut the artichoke hearts into fine slices and brown them in olive oil, add the shallots, deglaze approx. 500ml with the balsamic vinegar reduction and poultry stock and reduce the whole thing a little.
Cut the sun-dried tomatoes into thin slices and add. Add 1 tablespoon of butter and wait until the whole thing emulsifies nicely. Then add to the almost finished risotto and stir well.
Sweat the shallots until translucent and then add the risotto rice, when the rice begins to crack slightly, deglaze with Noilly Prat and white wine.
Reduce the whole thing slightly and fill up again and again with warm stock and stir constantly.
The risotto takes about 25 minutes, the artichokes are added shortly before completion. Finally, add a piece of butter, Parmesan and olive oil, this ensures the necessary density.
Rub the fillet with olive oil and vacuum seal together with the rosamarine. Cook the bag for about 4 hours until a core temperature of 54 ° C is reached.
Then roast the fillet in a hot pan with olive oil, on all sides. Cut the meat into slices and season with a little coarse sea salt, add the pepper to taste.
King oyster mushrooms:
Clean the oyster mushrooms and fry them in a pan with butter, deglaze with sherry and calvados and fry for about 10 minutes with the lid closed. Swing the pan through from time to time.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.