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Creamy mushrooms and hazelnuts risotto, with pan seared foie gras.

Mains, Risotto, Pasta and Rice

A traditional way risotto, garnish with fresh mushrooms and roasted hazelnuts, top with a fresh pan seared foie gras.


Recipe for 4 persons

For the risotto

200 Gr
Arborio rice
1 Unit(s)
200 Ml
White wine
1 Liter(s)
Chicken stock
50 Gr
Parmigiano reggiano
100 Ml
Cream 35%
400 Gr
4 Unit(s)
Foie gras scallop
60 Ml

For the garnish

0.25 Bunch(es)
0.25 Bunch(es)
0.25 Bunch(es)
5 Ml
Olive oil
  • Olive oil
  • Salt and pepper

Preparation time: 45.00 min

  • For the preparations

    Warm the chicken stock. Peel and dice finely the onions. Wash and mince the mushrooms. Crush the hazelnuts.

  • For the risotto

    In a hot pot with oliv oil, sweat the onions and the mushrooms with a pinch of salt. Add the rice and roll it in the oliv oil until it gets translucide, deglaze with the white wine and cook it until it's half evaporated. Cover the rice with the stock and cook it on a medium until the rice absorbed the stock and repeat it until the rice get cooked. About 20 minutes cooking. Add the butter, the parmeggiano and the cream. Season the foie gras slices on both sides. In a dry hot pan, sear the foie gras on both sides, reserve it on a scott towel, and season it with some sea salt. Roast the hazelnuts in the oven to get a nice golden brown coloration.

  • For the platting

    Wash the herbs. Cut the chive in 2 cm pieces. Pick the parsley and the chervil, mix the herbs with oliv oil and salt. In a bowl plate, put the risotto, the roasted hazelnuts. Finish with the foie gras and the herbs salad.

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