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. Goltihn

    Something new, write esche very much.

  2. Zulujind

    I apologise, but you could not paint little bit more in detail.

  3. Rylee

    Should you tell you be mistaken.

  4. Yozil

    It is remarkable, very good piece

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