By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Foie gras risotto is the dish that combines Italian risotto technique with French foie gras luxury. Cubed foie added at the end melts into the silky rice.
Key Takeaways
- Carnaroli rice
- Mushroom-stock base
- Foie gras cubed in at end
- 50g foie per portion
- Don't cook the foie
The Ingredients
Serves 4
- 320g Carnaroli rice
- 1 small onion, finely diced
- 100g chestnut mushrooms, finely diced
- 30g unsalted butter, plus 30g cold for finishing
- 100ml dry white wine
- 1.2 litres hot mushroom stock
- 200g foie gras, cubed
- 60g Parmigiano Reggiano, grated
- 1 tbsp finely sliced chives
- Sea salt and white pepper
The Method
1. Sweat onion and mushrooms in 30g butter 8 min.
2. Add rice. Toast 90 sec.
3. Add wine. Stir until absorbed.
4. Add stock ladle by ladle 17 min.
5. Off heat, mantecare with cold butter and parmesan.
6. Plate. Quickly add foie gras cubes (50g per portion). Scatter chives. Serve immediately.
Tips
Foie gras off heat. It melts slightly into hot rice.
Eat fast. Don't hold.
Mushroom stock for depth.
Variations and Pairings
With truffle: Shave on top.
With caviar: Add Royal Oscietra on top.
Wine pairing: A Burgundy or Pinot Noir.
For more risotto, see our black truffle risotto and champagne risotto recipes.
Frequently Asked Questions
Foie melts in hot rice?
Yes, slightly. Adds richness.
How much foie?
50g per portion.
Foie gras risotto is one of those mains that defines French-Italian fusion at its luxurious best. Discover Beleaev's caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
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