Foie gras risotto: recipe, english aftouch-cuisine
Foie gras risotto, Traditionals, 10/10 , real free french recipe :
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Cooking tools:
- Double boiler
- Pepper mill
- Kitchen scale
- Grater
- Measuring cup
- Chef's knife
- Cutting board
- Saute pan
- Stove
- Ladle
- Spatula
Ingredients
- 250g round rice (carnaroli* for example)
- 20cl sweet white wine (white Bordeaux or Sauternes)
- 1 onion peeled and finely diced
- 1 liter of poultry stock (prepared)
- 150g block of foie gras cut into cubes (1cm)
- 100g of fresh grated Parmesan cheese
- 30g of butter
- salt and pepper from the mill.
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