Level of difficulty 3
Preheat the bath to
165 F/74 C.
Remove sweetbreads from packaging and soak in cold water for thirty minutes.
Stage sweetbreads into a Ziploc gallon freezer bag with 1 qt/2 L cold water.
Lower the bag into the bath–leave the bag open and hang it over the edge of the container. Use the lid to secure it.
Allow the bag to sink in the bath pre-heated to
165 F/74 C for 1 hour
Eventually, the water will get so cloudy that you really can’t see the sweetbreads. Discard the broth.
Thoroughly shock the sweetbreads down to 70 F/21 C using iced water.
Gently dry them off and remove any large pieces of membranous tissue.
Put them in a vacuum bag and remove the excess air.
Put the vacuumed bag into a glass pie pan or other suitable flat container.
Add a weight to the top. This will flatten the sweet breads and remove whatever moisture remains. Once they are cold, you will see they become quite firm again. Drain and discard excess water.
Spread out the chestnuts on a non stick surface.
Coat with honey
Sprinkle with white pepper and fennel seed.
Drizzle with a few drops of oil.
350 F/176 C for fifteen minutes, only until bubbly.
Set aside to cool.
Make sure your sweetbreads are quite dry.
Heat the skillet to 250 F/121 C. Add a few drops of olive oil, add the risotto and coat with the oil. Add the wine, cook almost dry. Start adding the liquid in small amounts–about 1/2 cup/150 ml at a time, cooking almost dry each time. Add the saffron and a pinch of salt. After about five additions of liquid, you should get the creamy texture. Add the butter and turn off the heat. Let it rest while you get everything else ready to plate.
Click on this LINK to see a video depicting this special presentation. Spoon the risotto into the middle of the plate. Dip the sweetbreads in demi-glace and place on top of the risotto. Sprinkle with the Daikon sprouts. Sprinkle with a little fresh Thyme. Drizzle a little more demi-glace. Arrange three chestnuts on top.
And there you have it!