FIRST COURSE - Risotto with Prünent wine and foie gras | Distretto dei Laghi
Recipe for 4 people Ingredients Half a yellow onion 400 g Superfino Carnaroli rice 4 scallops of foie gras (about 200 g total) 1.2 l meat broth 0.5 l Prünent red wine Local butter, to taste Parmesan...
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Ingredients
- Half a yellow onion
- 400 g Superfino Carnaroli rice
- 4 scallops of foie gras (about 200 g total)
- 1.2 l meat broth
- 1/2 l Prünent red wine
- Local butter, to taste
- Parmesan cheese, to taste
- Salt, to taste
- Flour, as needed
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