200g Arborio or Carnaroli rice, 4 slices of fresh foie gras, 80g chunk of Parmesan cheese, 60cl chicken stock, 500g cep mushrooms, fresh, 2 shallots, 1 garlic clove, A few chives sprigs, 40g unsalted butter, 40ml oil, 40ml crème fraîche, 20ml balsamic vinegar, 100g Mycryo cocoa butter...
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. ...