Barley Risotto with Porcini Mushrooms and Foie Gras Verrines | RICARDO
Ricardo's Recipe : Barley Risotto with Porcini Mushrooms and Foie Gras Verrines
Keywords
- christmas recipes
- christmas meal
- christmas verrines
- verrines
- foie gras
- foie gras recipes
- barley risotto
- barley risotto recipes
- porcini mushrooms
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Cooking tools:
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Ingredients
- 9 cups (2.25 litres) chicken broth
- 2 packages 20 g dried porcini mushrooms, chopped
- 1 large onion, finely chopped
- 1 clove garlic, finely chopped
- 3 tablespoons (45 ml) olive oil
- 1 1/2 cups (375 ml) pearl barley
- 1 cup (250 ml) white wine
- 1/2 cup (125 ml) Perron aged Cheddar cheese (4 years), grated
- 1/4 lb (115 g) Lac Brome dry duck sausage, finely diced
- 12 slices foie gras, about 2 oz (55 g) each (approximately 1 whole lobe)
- Salt
- pepper
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