Barley Risotto with Foie Gras
Risotto • Italian
Description
For this dish, a dense, concentrated, and rich white wine from biodynamic vineyards in Alsace is recommended.
Ingredients
- Pearl barley 5 oz
- Grated Pecorino Pepato Cheese 0 oz
- Pickled Chanterelles 5 oz
- Mascarpone Cheese Unagrande 0 oz
- Garlic ½ cloves
- Dry White Wine 0 fl oz
- Shallot 1 head
- Mushroom seasoning 15 fl oz
- Vegetable Oil 1 tablespoon
- Foie Gras 0 oz
- Red Currant 0 oz
- Butter 0 oz
- Dill 2 stalks
- Salt to taste
Step-by-Step Guide
Step 1
First, prepare the pearl barley (it will be turned into risotto later). Soak the grains in cold water for half an hour. In a tablespoon of vegetable oil, sauté finely chopped shallots and garlic until fragrant, then add the grains and cook over medium heat for a couple of minutes. Pour in the white wine, wait for it to evaporate, then add 300 ml of broth and cook until tender.
Step 2
Bring the remaining broth to a boil. Sauté the chanterelles in a dry skillet for three minutes. Add the pearl barley to the skillet, pour in the boiling broth, and let it cook over the heat, stirring, for four minutes. Add the mascarpone, Parmesan, and butter, and reduce the heat. Stir the risotto until it reaches a creamy consistency, and season with salt to taste if needed.
Step 3
In a dry skillet, sear the pieces of foie gras for twenty seconds on each side.
Step 4
Plate the risotto and garnish with foie gras, currants, and dill.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!
