Foie gras risotto for 4 people:
salt and pepper from the mill.
Bring your poultry stock to a boil and keep it warm.
In a sauté pan, melt butter and add onions. Sweat gently for 5 minutes, then add rice and continue to cook until the rice turns slightly translucent.
Add white wine, stirring constantly, and let the rice absorb the liquid fully.
Slowly, ladle by ladle, incorporate the poultry stock into the rice, stirring with a spatula and allowing the rice to absorb the liquid each time. Continue until the rice is cooked and no longer able to absorb any more liquid (18 to 20 minutes).
Test the rice for doneness, it should still be slightly "al dente," and check the seasoning. Then, remove from heat and add diced foie gras and grated parmesan. Keep the foie gras risotto in a double boiler until ready to serve.
In our kitchens, we have recently received an exceptional quality rice from the brand Riso Gallo - the Carnaroli GRAN RISERVA matured for 1 year. If you see it at an Italian grocer, do not hesitate as the result is sumptuous for recipes like this.
Skip the red. Foie gras and risotto need a dry but structured white: a Graves blanc or Pessac-Léognan. The acidity cuts through the richness, the subtle oak from aging stands up to the liver's intensity. And honestly, it's better than a too-sweet Sauternes opposite.
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