CANDIED TOMATO ORZO RISOTTO

Preparation Method :

• Preheat the oven.
• Boil 2 liter of water with the 4 chicken stock cubes. Put aside 300 ml.
• Chop 4 shallots and fry them gently in a stew pot with 100 ml oil.
• Pour in the orzo pasta and when it is light golden, add 2 liter chicken stock and the thyme and bay leaves.
• Pour in more stock when the liquid is absorbed until the orzo pasta is tender to the bite, stir in the mascarpone. Put aside.
• Place the tomatoes in boiling water for a few seconds to peel them. Chop and seed them. Place into a large dish with salt, pepper and 100 ml oil. Cook in the oven.
• In a saucepan, fry a shallot and fish trimmings for 10 minutes with 100 ml oil. Deglaze with white wine and reduce.
• Add 200 ml chicken stock, cook for 40 minutes over low heat. Strain and mix in a little butter. Season to taste.
• Spoon the risotto into mini oval dishes, add the tomatoes and fish stock, and reheat in the oven.
• Sprinkle with chopped chervil.