Carnaroli rice absorbs the broth without turning into mush. You ladle the hot poultry stock one by one, stirring constantly. At the end, you fold in the foie gras dice off the heat: they stay whole, tender, and flavor the entire risotto.

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Ingredients for 4 servings

servings
  1. 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:

  1. 8.75 oz (250g) round rice (carnaroli* for example)
  2. 0.8 cup (20cl) sweet white wine (white Bordeaux or Sauternes)
  3. 1 onion peeled and finely diced
  4. 1.1 qt (1 liter) of poultry stock (prepared)
  5. 5.25 oz (150g) block of foie gras cut into cubes (1cm)
  6. 3.5 oz (100g) of fresh grated Parmesan cheese
  7. 1.1 oz (30g) of butter

salt and pepper from the mill.