Clean the mushrooms by rubbing the dirt off with a paper towel then cut into big chunks.
Bring the duck stock to a boil and preserve for rice cooking.
Put the butter in a hot pan and add the chopped onion. Stir until the onion will become translucent, and then add the garlic clove and the mushrooms consecutively.
Sprinkle dried basil with a pinch of salt and pepper, add the wine, and let the liquid reduce to half.
Add the rice to the mushroom mixture and mix well. When the rice absorbs all the liquid in the pan, add a ladle of duck stock and stir continuously until the rice absorbs the liquid. Repeat this procedure so that the rice will be well cooked.
To finalize the recipe, add the crème fraiche and the parmesan cheese and gently fold the mixture.
Serve this dish hot, with a piece of “Foie gras entier mi-cuit” on top.