Recipe by Thomas Boulrault For 4 people20 shells Saint-JacquesOil oliveFine salt ProductsDecort the Saint-Jacques and clean them well. Seize them over high heat on either side with olive oil and sprinkle with butter. The risotto1 onion250g tongues of birdsOil olive50g of butterWhite wineFowl backgroundGrated Parmesan100g of Portobello mushrooms100g of Suer liquid cream [...]