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Risotto with cèpes and scallops of foie gras

Risotto with cèpes and scallops of foie gras
  • For : 4 servings
  • Time : 45 minutes
  • Difficulty : easy

Ingredients for Risotto with cèpes and scallops of foie gras :

  • 200 g arborio or carnaroli rice
  • 4 slices of foie gras
  • 80 g parmesan in one piece
  • 60 cl chicken stock
  • 500 g cèpes
  • 2 shallots
  • 1 garlic clove
  • 2 sprigs of chervil
  • 40 g butter
  • 2 tablespoons oil
  • 2 tablespoons crème fraîche
  • 1 tablespoon balsamic vinegar
  • salt
  • pepper

Technical stages for Risotto with cèpes and scallops of foie gras :

Risotto with cèpes and scallops of foie gras - 1
1

Prepare all ingredients.

Risotto with cèpes and scallops of foie gras - 2
2

Heat the stock.

Risotto with cèpes and scallops of foie gras - 3
3

In a stewpan, brown the shallots and chopped garlic in 20 g of butter for 5 minutes.

Risotto with cèpes and scallops of foie gras - 4
4

Add the rice. Stir until the grains are translucid.

Risotto with cèpes and scallops of foie gras - 5
5

Add a ladle of stock. Stir until simmering, cover until absorbed, add the rest of stock in 3 times.

Risotto with cèpes and scallops of foie gras - 6
6

Cut the cèpes. Sautée them in 2 tablespoons of oil with salt and pepper until the water is evaporated.

Risotto with cèpes and scallops of foie gras - 7
7

Brown them.

Risotto with cèpes and scallops of foie gras - 8
8

Cut 4 strips of parmesan and grate the rest.

Risotto with cèpes and scallops of foie gras - 9
9

Add to the cooked rice, the rest of butter, grated parmesan and the crème fraîche.

Risotto with cèpes and scallops of foie gras - 10
10

Add salt and pepper to the slices of foie.

Risotto with cèpes and scallops of foie gras - 11
11

Cook them on very high heat in a very hot pan for 1 mn each side.

Risotto with cèpes and scallops of foie gras - 12
12

Sprinkle with vinegar.

Risotto with cèpes and scallops of foie gras - 13
13

Place the cèpes on plates. Cover with risotto and foie gras, place the strips of parmesan and the chervil.

Serve.

Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

Roast chicken stock "Chef"Roast chicken stock "Chef" 32.50 Euro
Garlic peeler graterGarlic peeler grater 7.80 Euro
InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro
Silicone terrine 750 g - blackSilicone terrine 750 g - black 19.90 Euro