Pavia Soup

Method

1. Heat a little extra virgin olive oil in a saucepan. Add Carnaroli rice and finely chopped shallot (previously marinated in white wine) together. Toast until the rice begins to sizzle.
2. Deglaze with a small amount of white wine and let it evaporate completely.
3. Add cardoon cut into small dice and enough cardoon cooking water to cover. Cook the risotto for about 30 minutes, adding more cardoon cooking water as needed, until the rice is tender and creamy.
4. In a separate pan, heat olive oil and sauté finely chopped leek and Jerusalem artichoke. Add a little cardoon broth and cook until the vegetables are tender and the liquid has evaporated. Set aside.
5. Sous vide the eggs: place whole eggs in a water bath at 64°C for 40 minutes. Then remove and set aside.
6. Take a chicken leg (previously used to make broth), debone it and shape the meat into a sphere. Wrap in plastic wrap and steam at 100°C for 20 minutes in a steam oven.
7. Remove the plastic wrap, dip the chicken sphere in flour, then in egg white, and finally in crushed cornflakes. Deep-fry until golden and crispy.
8. Make Parmesan ice cream: in a blender, combine finely grated Parmesan, whole milk, and heavy cream. Heat to 80°C while mixing until smooth. Cool to room temperature, then churn in an ice cream maker.
9. For the Parmesan crisp: spread finely grated Parmesan in a thin layer on a non-stick sheet and bake or cook in a pan until melted and golden. Shape into a crisp wafer while still warm.
10. To plate: place a ring mold on a plate, fill with the stewed leek and Jerusalem artichoke, top with a scoop of Parmesan ice cream, place the sous vide egg on top, then pour the cardoon risotto around to cover the bottom. Remove the ring, place the fried chicken leg on top, add the Parmesan crisp, and finish with a drizzle of extra virgin olive oil.