Ingredients
- 250 g Risotto rice
- 1 pc Onion medium
- 1 clove garlic
- 1 tsp Dried Basil
- 300 g Fresh mushroom
- 1 l Duck stock
- 1 pinch Salt
- 1 pinch Black pepper
- 10 cl White wine
- 260 g whole half cooked duck liver La Ferme St Jacques
- 15 cl Crème fraiche
- 100 g parmesan
Servings: people
Instructions
- 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.
Recipe Notes
Recipe by: Antonio el Khoury
