Technical Stages :

• Heat the stock.
• In a stewpan, brown the shallots and chopped garlic in 20 g of butter for 5 minutes.
• Add the rice. Stir until the grains are translucid.
• Add a ladle of stock. Stir until simmering, cover until absorbed, add the rest of stock in 3 times.
• Cut the cèpes. Sautée them in 2 tablespoons of oil with salt and pepper until the water is evaporated.
• Brown them.
• Cut 4 strips of parmesan and grate the rest.
• Add to the cooked rice, the rest of butter, grated parmesan and the crème fraîche. Off the heat, cover the pan with a cloth and its lid. Leave to rest for 3 minutes.
• Add salt and pepper to the slices of foie.
• Cook them on very high heat in a very hot pan for 1 mn each side. Sprinkle with vinegar.
• Place the cèpes on plates. Cover with risotto and foie gras, place the strips of parmesan and the chervil.
• Serve.