Arborio Rice with Porcini Mushroom & Pan-Fried Foie GrasThis recipe is a traditional dish from northern Italy, which is a combination of Porcini mushrooms and creamy risotto.
Let's prepare it!
Melted the butter in a pan and place in shallot, garlic, bay leaf, arborio rice, sweat quickly then add white wine & chicken stock then cook slowly for 16 minutes.
Put the dry mushrooms in warm water.
Sweat the rosemary in a pan with 5 gr of butter, then pour the demi-glace. Once it gets hot, sieve, and keep it warm.
Drain the dry mushrooms and cut if required. Sautéed with garlic and shallot.
Heat up a fry pan, then pan-seared the foie gras quickly at high heat, to give a nice golden brown color, season it.
Sprinkle Parmesan cheese & cold butter cut in small pieces, mix well with the rice.
Put the risotto in the plate, topped with the foie gras and wild mushrooms, add rosemary and parmesan chips, then pour the sauce around.
Ingredients to prepare
- Arborio rice: 80g
- Mixed dry wild mushrooms: 20g
- Butter: 30g
- Shallot: 5g
- Bay leaf: 1 piece
- Chicken stock: 250 ml
- Parmesan cheese: 15g
- Porcini water: 10g
- Rosemary: 3g
- Demi glace: 10g
- White pepper: 2g
- Truffle oil: 3 g
- Foie gras: 35g
- White wine: 20g
- Balsamico syrup 5gr
- Parmesan chips 1 piece