Risotto with foie gras milk

Risotto with foie gras milk

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An Italian dish par excellence, risotto has become an essential dish in gastronomy. Here is a delicious recipe for risotto 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 coriander ground
  • 1 pinch of ginger in powder
  • 200 g of foie gras fresh (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,

  1. Sweat the finely chopped shallots without coloring,
  2. Add the rice, mix for a long time then pour in 20 cl of lukewarm milk,
  3. Cook over low heat, stirring very regularly,
  4. Add another 20 cl of milk when the first quantity is absorbed.

ƒIn a hot pan,

  1. Add the escalope of foie gras seasoned with salt and pepper.
  2. Color it on both sides and let it rest for a few moments before mixing it in 30 cl of milk.
  3. Switch to Chinese and incorporate into the risotto.

ƒThe risotto cooks for about 20 minutes and is served “al’onda”, that is, so soft that a wave forms when you tilt the plate.

Draw it up risotto in small Japanese bowls and top with a drizzle of well-reduced veal jus.

Recipe by Sonia Ezgulian

Video: In cucina con GeishaGourmet Lezione 2 Risotto al foie gras con mele caramellate e vino passito (June 2022).


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