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Before starting this Risotto with Cep Mushrooms & Foie Gras recipe, make sure you have organised all the necessary ingredients.
Heat the chicken stock.
Slice the shallots. For this recipe, I used the Alligator onion cutter for a quicker process.
In a casserole, sauté the chopped shallots and garlic in 20 grams of butter for 5 minutes.
Add the rice.
Stir until the rice is translucent.
Add a ladle of chicken stock.
Stir until you reach a gentle boil. Cover with a lid until the stock is completely absorbed.
Add the remaining stock in three steps.
In the meantime, clean the stalks of the mushrooms to get rid of any remaining dirt or simply wash them under running water. Cut the cep mushrooms into cubes.
Sauté in 40 ml of oil and season with salt and pepper until all the water has evaporated.
Cook until golden.
Shave the parmesan cheese (4 shavings per plate) and scrape the rest.
Add the remaining butter to the cooked rice...
... followed by the freshly grated parmesan...
... and the crème fraîche.
Combine all the ingredients.
Season the foie gras slices on all sides with salt and pepper.
Coat with Mycryo butter.
Cook over high heat in a very hot pan, one minute on each side.
Sprinkle some vinegar over the foie gras.
Arrange the ceps on the plates. Cover the ceps with the risotto and one slice of foie gras. Sprinkle a few parmesan shavings and chives on top.