Mushroom risotto with whole half cooked duck liver

Antonio El Khoury

20150906_214537

Mushroom risotto with whole half cooked duck liver
Print Recipe
This risotto recipe is a classic with a twist. The slice of foie gras on top, will take this dish to a very new level.
Servings Prep Time
4 people 10 min
Cook Time
25-30 min
Servings Prep Time
4 people 10 min
Cook Time
25-30 min
Mushroom risotto with whole half cooked duck liver
Print Recipe
This risotto recipe is a classic with a twist. The slice of foie gras on top, will take this dish to a very new level.
Servings Prep Time
4 people 10 min
Cook Time
25-30 min
Servings Prep Time
4 people 10 min
Cook Time
25-30 min
Ingredients
Servings: people
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe Notes

Recipe by: Antonio el Khoury