Risotto with foie gras

Risotto with foie gras

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An Italian dish par excellence, risotto can be cooked in many forms. Here it is sublimated by the foie gras in this risotto recipe with foie gras milk.

Ingredients for 4 persons

  • 150 g of Carnaroli rice
  • 1.5 l whole milk
  • 1 knob of butter
  • 1 pinch of ground coriander
  • 1 pinch of ground ginger
  • 200 g of fresh foie gras (a nice cutlet in short)
  • 2 shallots
  • 15 cl of well-reduced veal juice

Recipe for risotto with foie gras milk

  • ƒHeat the milk with a little salt and the spices.
  • In a casserole dish, sweat the finely chopped shallots without coloring, add the rice, mix for a long time then pour in 20 cl of lukewarm milk. Let cook over low heat, stirring very regularly, add another 20 cl of milk when the first quantity is absorbed.
  • In a hot pan, place the escalope of foie gras seasoned with salt and pepper. Color it on both sides and let it rest for a few moments before mixing it in 30 cl of milk.
  • Go Chinese and incorporate into the risotto.
  • The risotto cooks for about 20 minutes and is served "al'onda", that is, so soft that a wave forms when you tilt the plate.

ƒ Arrange the risotto in small Japanese bowls and top with a drizzle of well-reduced veal jus.


Video: 2 Michelin starred chef Olivier Limousins Foie Gras with Peaches and Hazelnuts (July 2022).


  1. Walby

    You have hit the spot. This is a great idea. I support you.

  2. Beltane

    It seems to me the magnificent thought

  3. Rayburn

    Call fair.

  4. Sorrell

    very useful piece

  5. Deanne

    I'm sorry, this doesn't suit me. There are other options?

  6. Dreogan

    It is a pity that I cannot speak now - I have to leave. I'll be back - I will definitely express my opinion.

  7. Toltecatl

    smiled from the morning

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