This recipe is a traditional dish from northern Italy, which is a combination of Porcini mushrooms and creamy risotto.

  • 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:

  • 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