Risotto is central to Italian cuisine. This is a very delicate rice-based dish. The rich broth, wine, spices and herbs in the risotto combine to deliver an incredible taste. Cream and Parmesan add to the flavor, and the overall structure is delicate and creamy.
Whole Goose Foie Gras - 120 g
Celery - 30 g
Onions - ½ pc.
White wine - 100 ml
Broth - 200 ml
Arborio rice (or other risotto rice) - 100 g
Cream - 40 ml
Parmesan - 30 g
Unsalted butter - 20 g
Salt, pepper - to taste
Spices, herbs - to taste
This makes 2-3 servings of risotto.
Assemble the ingredients and measure out the right quantities of rice, Parmesan, wine, broth, cream and butter.
Melt the butter in a skillet. Finely chop the celery and onion and add to the pan. Heat gently, stirring with a spatula, and fry the vegetables for 3-4 minutes.
Place the rice in the skillet. The rice needs to be round and starchy for the mouth-watering creamy texture that characterizes a risotto. Pour in some of the broth and stir the rice with vegetables. Cover the pan with a lid and cook on a low heat for 5-6 minutes.
When the rice has absorbed all the liquid, add a little more broth. Continue to add the liquid in this way and stir the rice. Pour in wine at the end.
Add salt, ground saffron, and dried thyme for flavor - a little pinch is enough. Stir the rice. You don’t need to cook the risotto until completely cooked through. The rice should be al dente at this stage.
Pour the cream into the pan and add the Parmesan. Stir and turn off the heat. Leave the risotto to stand, covered, for 5 minutes.
Cut the Whole Goose Foie Gras into small cubes. Place a serving of risotto on a plate. Add the ubes of foie gras and sprinkle with Parmesan. Serve warm. Portions should not be too large, as risotto is not only tasty, but also hearty and filling!
Imagine that you are in a restaurant, tasting a little risotto and enjoying its exquisite taste!