Risotto of Lentils, Barley, Buckwheat, and Wild Rice with Foie Gras and Goat Cheese
Risotto • Italian
Description
Here, you need to carefully calculate the cooking order of the grains: everything should be ready at about the same time and not cool down too quickly.
Ingredients
- Black Beluga Lentils 5 oz
- Pearl barley 0 oz
- Buckwheat Groats 0 oz
- Wild rice 0 oz
- Quinoa 0 oz
- Foie Gras 5 oz
- Chicken Broth 3 spoons
- Goat cheese 0 oz
- Olive Oil to taste
Step-by-Step Guide
Step 1
Cook all the grains for the risotto separately according to the instructions on the package, then set them aside, covered with lids, to keep them warm.
Step 2
Blend half of the cooked lentils with chicken broth and olive oil until you achieve a thick puree. This should be mixed with all the cooked grains.
Step 3
Sear the foie gras in a small amount of olive oil for one minute (no longer, or it may simply melt), place it on a grain risotto, garnish with a spoonful of soft goat cheese, and serve.
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