Risotto with cèpes and scallops of foie gras

Prepare all ingredients.

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.

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.