6 risotto dishes, drained
4 cavatelli with wood cuts
3 tablespoons olive oil
1 thin green onion
5 3/4 cups Côtes-de-Château chanterelle
2 cups fresh bread crumbs
2 tablespoons cornstarch
Cut each risotto dish in half horizontally, place on a dish or in a large bowl. Coat back of each dish with olive oil and sandwich. In a separate bowl, mix 1/2 cup of the fruit marmalade. Roll out sides of risotto cutouts and place evenly in the bowl. Cover risotto with 2 cups of bread crumbs and place over dishes in a rough cutout pattern. Top with remaining bread and tomato slices. Crumble remaining marmalade. Place over dishes. Chill overnight before serving. If desired, garnish with desired garnishments of almonds, parsley, and white sugar.
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