Risotto with foie gras milk

Italian dish par excellence, the risotto has become an indispensable dish gastronomy. Here is a delicious recipe for risotto with foie gras milk.

Ingredients for 4 people 

  • 150 g Carnaroli rice
  • 1.5 liters of whole milk
  • 1 knob of butter
  • 1 pinch coriander ground
  • 1 pinch ginger powdered
  • 200 g foie gras costs (a nice steak in short)
  • 2 shallots
  • 15 cl much reduced veal jus

Risotto recipe foie gras milk

?? Heat the milk with a little salt and spices.

In a casserole,

  1. Sweat the finely chopped shallots without browning,
  2. Add the rice, stir and pour length 20 cl of warm milk,
  3. Cook over low heat, stirring regularly,
  4. Add another 20 ml of milk when the first quantity is absorbed.

?? In a hot pan,

  1. Remove the foie gras seasoned with salt and pepper.
  2. Make the color on both sides and let it rest for a while before the mixer in 30 ml of milk.
  3. Pass through a sieve and stir the risotto.

?? The baked risotto about twenty minutes and is served "al'onda" that is so soft that a wave is formed when the plate is tilted.

Make the risotto in small Japanese bowls and pour a veal jus net much reduced.

Recipe Sonia Ezgulian 
© N.CARNET / CNIEL