In a saucepan, melt the butter over low heat.

Add the onion juice and cook until the onion begins to color.

Stir in the flour and curry powder, cooking until the mixture is smooth and fragrant.

Gradually pour in the clear stock while whisking constantly to avoid lumps.

Add the heavy cream and continue cooking for about 5 minutes, stirring constantly, until the sauce thickens.

Season the sauce with salt and pepper to taste.

Cut the hard-boiled eggs in half lengthwise and arrange them in a serving dish.

Pour the curried sauce over the eggs, ensuring they are evenly coated.

Let the dish stand on low heat for a few minutes until the eggs are thoroughly heated.

Serve the curried eggs on thin squares of toast.

Bring the milk and the split vanilla pod to a simmer in a medium-sized saucepan.

Let it simmer on low heat for about 10 minutes.

Remove the vanilla pod from the milk, scrape out the seeds, and add them back into the milk.

Set the milk aside.

Grate the zest from the lemons.

In a separate heavy-bottomed saucepan, melt the butter over medium heat.

Add the rice and stir until the grains are coated in butter and become translucent.

Add the lemon zest and 1 dl of the milk to the rice (be cautious of splattering) and stir.

Allow the rice to simmer over medium-low heat in an uncovered pan until most of the liquid is absorbed.

Gradually add the remaining milk to the rice, a little at a time, waiting until the previous addition is almost absorbed before adding more.

Stir the rice regularly.

The rice is ready when the grains are al dente and the mixture is creamy.

Stir in the sugar and crème fraîche, then let the risotto cool until lukewarm.

Divide the risotto into serving bowls and drizzle some raspberry sauce over each serving.

Cook the chopped green asparagus (or courgette) in 1/2 liter of water for 3 minutes.

Drain and reserve the cooking liquid.

In a large pot or saucepan, heat the olive oil over medium heat.

Add the finely chopped shallot and minced garlic, and sauté until translucent.

Add the Arborio rice to the pot and stir-fry for about 3 minutes.

Gradually add the reserved asparagus cooking liquid, fish stock, and dry white wine to the rice, stirring constantly over medium heat for about 15 minutes.

Add more liquid only when the previous addition has been absorbed by the rice.

After 10 minutes of cooking, stir in the cooked asparagus, diced salmon fillet, and cooked mussels.

Allow them to cook together with the rice until the seafood is heated through.

Season the risotto with salt and pepper to taste.

Soak the dried mushrooms in 3 dl of water for a few hours.

Drain and reserve the soaking liquid.

In a large pot or saucepan, heat the olive oil over medium heat.

Add the chopped white parts of the spring onions and sauté until softened.

Add the Arborio rice to the pot and cook, stirring constantly, until the grains are translucent.

Dissolve the bouillon cube in the reserved mushroom soaking liquid, adding water (and wine, if using) to make up 8 dl of liquid.

Gradually add the liquid to the rice, about 1 dl at a time, stirring constantly until absorbed.

This process takes about 15 minutes.

Quarter the chestnut mushrooms and add them to the rice along with the minced garlic, chopped basil, and soaked mushrooms.

Continue cooking, stirring occasionally, for another 15 minutes until the rice is tender but still moist.

Stir in the halved cherry tomatoes, watercress leaves, and chopped parsley.

Season the risotto with salt, pepper, and balsamic vinegar to taste.

Serve the risotto hot, topped with shaved or grated aged cheese or Parmesan cheese.

Serve any remaining cheese on the side.

Peel and finely chop the shallot and garlic.

Peel the tomatoes, remove the seeds, and dice the flesh.

Heat the olive oil in a braadpan with a non-stick coating and sauté the shallot and garlic for 1 minute.

Add the rice and stir-fry for 1 minute.

Add the diced tomatoes and stir-fry for another minute.

Pour in the vegetable broth and cook the rice for 8 minutes.

Add the peas during the last 6 minutes of cooking.

Season the risotto with salt and freshly ground pepper.

Cut the arugula into coarse pieces, mix it into the risotto, and serve immediately with the Parmesan cheese.

Finely chop the shallot.

Cut the fennel into small pieces, finely chop the green fronds, and set aside for garnish.

In a large pan, heat half of the butter and sauté the chopped shallot until translucent.

Add the rice to the pan and stir until all the grains are coated with butter and glossy.

Stir in the chopped fennel, saffron, white wine, and 3/4 of the fish broth.

Cook the rice for about 20 minutes until tender, stirring occasionally.

Add more broth if the rice becomes dry.

During the last 10 minutes of cooking, add the diced cod fillet to the risotto and let it cook until tender.

Stir in the heavy cream, remaining butter, shrimp, and half of the Parmesan cheese.

Season with salt and pepper to taste.

Sprinkle the remaining Parmesan cheese and the chopped fennel fronds over the risotto before serving.

In a large pan, heat the olive oil over medium heat.

Add the chopped onion and minced garlic, and sauté until golden yellow.

Add the rice and butter to the pan and stir-fry for 2 minutes until the rice becomes translucent.

Pour in the white wine and continue stirring until all the liquid has evaporated.

Add 1/4 of the chicken broth to the rice along with the saffron, and stir regularly until all the liquid is absorbed.

Gradually add the remaining chicken broth, stirring continuously, until all the broth is absorbed.

This process takes about 20 minutes.

The risotto should be slightly moist.

Season the diced chicken with salt and pepper.

In another pan, heat 2 tablespoons of butter over medium heat, then add the seasoned chicken.

Cook until browned and cooked through.

Meanwhile, cook the broccoli florets in boiling water until they are tender but still crisp.

Drain them and set aside.

Once the risotto is cooked, stir in the cooked chicken and broccoli.

Divide the risotto among serving plates and sprinkle with freshly grated Parmesan cheese.

Prepare the risotto according to the instructions on the package: In a pot, combine 200g of risotto rice, 25g of butter, 6 dl of vegetable or chicken broth, and the chopped onion.

Add 10 strands of saffron during cooking.

Once the risotto is cooked, spoon it into four timbale molds or small high cups.

Carefully invert the molds onto plates to release the risotto towers.

Garnish the risotto towers with grated cheese.

Soak the dried morel mushrooms in hot water according to the package instructions for about 30 minutes.

Drain them, strain the soaking liquid, and set it aside.

Rinse the morel mushrooms thoroughly under cold water, then squeeze out any excess moisture.

Heat 2 tablespoons of olive oil in a frying pan and sauté the chanterelle mushrooms until all the liquid has evaporated.

Remove them from the pan and set aside.

In the same pan, heat another 2 tablespoons of olive oil and sauté the morel mushrooms and minced garlic for about 3 minutes.

Add the chanterelle mushrooms, 5 tablespoons of the reserved soaking liquid, and heat through.

Keep the mushroom mixture warm.

In a saucepan with a thick bottom, heat the remaining 3 tablespoons of olive oil and sauté the chopped shallots for about 3 minutes.

Add the risotto rice and cook, stirring, for about 2 minutes until the rice becomes translucent.

Pour in the white wine and let it evaporate.

Gradually add the remaining soaking liquid and chicken broth to the rice, cooking the risotto for 20-25 minutes until it’s tender.

Stir in the mushroom mixture and butter, then season with salt and freshly ground pepper.

Place a serving ring (approximately 10 cm in diameter) on a plate and fill it with 1/4 of the risotto mixture.

Press gently and remove the ring carefully.

Repeat to make 3 more tartlets.

Shave Parmesan cheese over the top of each tartlet and garnish with sliced spring onions.

Serve with a side of green salad.

Preheat the oven to 225°C (435°F).

In a skillet, heat 3 tablespoons of olive oil over medium heat.

Add the chopped onion and cook until softened.

Stir in the risotto rice and cook until it begins to sizzle.

Dissolve the vegetable bouillon cube in 5 dl of hot water.

Reserve 1 dl and mix the rest with the saffron or saffron powder.

Pour the white wine into the skillet with the rice and let it cook for 2 minutes, allowing the rice to absorb the wine.

Gradually add the saffron-infused broth to the rice in four parts, stirring continuously.

This process should take about 10 minutes.

Cover the skillet with a lid and let the rice simmer for an additional 5 minutes.

Stir in the chopped sun-dried tomatoes, 1 tablespoon of thyme leaves, and season with salt, pepper, and nutmeg.

In a large mixing bowl or food processor, combine the flour, cold diced butter, ice-cold water, and a pinch of salt.

Mix or pulse until a smooth dough forms.

Roll out the dough on a floured surface and line the quiche pan with it.

Prick the bottom with a fork, place parchment paper on top, and fill with baking weights or beans.

Bake the crust for 15 minutes at 225°C.

Meanwhile, slice a few of the roasted red peppers into 3 cm wide strips.

Trim the asparagus and blanch them in boiling water for 3 minutes.

Remove the baking weights from the crust and spread the risotto evenly on top.

Arrange the roasted pepper strips and blanched asparagus on top of the risotto.

Drizzle with olive oil and season with salt and pepper.

Bake the tart for 15-20 minutes at 225°C until the crust is golden brown.

Serve the tart warm, topped with shaved over-aged or Parmesan cheese and remaining thyme leaves.