100% green lentils from Louis Festa

Ingredients for Louis Festa 's 100% green lentils

• 300 g green lentils
• 80 cl liquid cream
• 1 l chicken stock
• 100 g Parmesan cheese
• 100 g butter
• 10 cl neutral oil
• 1 shallot
• 1 clove garlic
• 1 glass dry white wine

Steps for Louis Festa 's 100% green lentils

1. Cook the lentils: in a sauté pan, drizzle with oil and sweat the finely chopped shallot with the crushed garlic clove. Add the lentils and sweat over a low heat, deglazing with the glass of wine and adding the stock in batches until the lentils are cooked (they now weigh around 750 g).
2. Lentils to dry: place 100 g of cooked lentils on a baking sheet lined with baking paper and dry in the oven at 120°C for 2 h.
3. In a siphon: take 400 g of cooked lentils, place in a saucepan and add the liquid cream, bring to the boil, blend and season. Place in a siphon with 2 gas cartridges and keep warm.
4. For risotto: use the remaining cooked lentils to make a risotto with butter and Parmesan, then season. If necessary, add a little stock to adjust the consistency.
5. Puffed lentils: heat neutral oil in a saucepan, then add the oven-dried lentils all at once, strain and set aside once puffed.
6. To serve: divide the risotto between the plates, top with the lentil siphon and sprinkle with the puffed lentils.