Red Onion Risotto Recipe with Foie Gras - Great Italian Chefs

Ingredients

• 750g of red onion, whole
• 300g of carnaroli risotto rice
• 1 shallot, finely chopped
• 100ml of white wine
• 600ml of chicken stock
• 40g of Parmesan, grated
• 75g of butter
• extra virgin olive oil
• salt
• 200g of foie gras
• 1l milk
• 500g of salt
• 200g of duck fat, melted
• 1 Granny Smith apple, peeled, cored and finely chopped
• 65g of shallots, finely chopped
• 80g of cider vinegar
• 125g of cider
• 125g of butter
• 50g of red onion, sliced
• 20ml of raspberry vinegar
• 1 pinch of salt
• 250ml of water
• 10g of coffee beans
• 5g of black cardamom pods
• 20g of hazelnuts
• 1g of chilli, preferably malagueta chilli
• 10g of pain d'épices
• baby red chard