Preparation time
15 min
20 min
Ingredient
- Sauté the base:
Finely chop the shallot and sauté it with the mushrooms in a mix of butter and olive oil until lightly golden. - Add the rice:
Stir in the Arborio rice and cook for a few minutes until the grains become translucent. Deglaze with the dry white wine and let it evaporate. - Cook the risotto:
Gradually pour in the hot chicken stock, one ladle at a time, stirring regularly and waiting for each addition to be absorbed before adding more. The rice should cook in about 18 minutes, becoming creamy yet slightly al dente. - Prepare the foie gras:
Meanwhile, cut the Foie Gras into four thick slices (about 1.5 cm each). Sear them in a very hot pan for 2 minutes on each side. Set aside and keep the rendered fat from cooking. - Finish the risotto:
Off the heat, stir in the grated Parmesan (if using) and mix gently to create a smooth, creamy texture. Drizzle with a little foie gras fat for extra richness. - Serve:
Spoon the risotto into warm dishes, top with the seared Foie Gras slices, season with salt and pepper, and serve immediately.