Provençal recipe: Sault einkorn wheat risotto with black truffles, Banon cheese with Capeou olive oil

Ingredients for 6 people:
250 g of Petit Épeautre de Sault (einkorn wheat)
1 onion
40 g black truffle (Melanosporum)
2 fresh Banon cheeses
2 tablespoons lavender honey
50 g toasted pine nuts, crushed in a mortar
1/3 yogurt cup of Capeou olive oil
Fresh butter
50 g Parmesan cheese
Salt and pepper

Recipe:

Rinse the einkorn wheat under water.

Peel and finely slice the onion, then gently sweat it in a sauté pan with a little olive oil.

Add the einkorn and pour in equal parts water and chicken stock.

The volume of liquid should be approximately one and a half times the volume of the grain.

Cook gently over low heat for about 40 minutes, adjusting the seasoning two-thirds of the way through cooking.

The grain should remain slightly firm.

Carefully clean the truffle and peel it using a vegetable peeler.

Finely chop all the truffle trimmings.

Once the einkorn is cooked, add half of the chopped truffle, then enrich with a generous spoonful of fresh butter, the Parmesan cheese, and a few turns of black pepper.

Mash the Banon cheese with a spatula, then add the pine nuts, olive oil, and lavender honey.

Shape the mixture into six small balls and coat them with the remaining chopped truffle.

Serve the einkorn risotto in a large warm dish, then place the six Banon balls on top.

In front of the guests, finely shave the truffle directly over the dish.