Foie gras risotto
From the one star french chef Patrick Asfaux
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The Foie Gras Risotto is a highly refined dish that combines the delicate taste of rice with the more pronounced taste of foie gras. This original recipe is often served as an appetizer for festive or high-end receptions. To make this dish, you need to use risotto rice, such as carnaroli or arborio, which have a creamy texture when cooked. The foie gras, on the other hand, is added to the rice at the end of cooking to give it all its flavor. To accompany this recipe, it is possible to serve a sauce based on white wine or port, as well as a green salad or steamed vegetables. This dish is a real treat for the taste buds and a true delight for fans of gourmet cuisine.
Foie gras risotto for 4 people:
- 250g round rice (carnaroli* for example)
- 20cl sweet white wine (white Bordeaux or Sauternes)
- 1 onion peeled and finely diced
- 1 liter of poultry stock (prepared)
- 150g block of foie gras cut into cubes (1cm)
- 100g of fresh grated Parmesan cheese
- 30g of butter
- salt and pepper from the mill.
Progression
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.
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.
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