Risotto con porcini et foie gras

Chef Joel Wilkinson - Restaurant - Alila Cha Am

The Chef Joel Wilkinson from Alila Cha Am offers a delicious risotto recipe with Chestnut tree forest porcini mushrooms and pan-seared gavage foie gras medallions

Ingredients Risotto con porcini et foie gras

75 g Risotto
15 ml Olive Oil
5 g Shallot
15 g Chestnut
1 g Porcini Mushrooms
5 g Oyster Mushrooms
20 ml White wine
50 g Foie gras
3 g Parsley
2 g Sage
5 g Parmesan Cheese
75 ml Cream

Method

Heat the olive oil, add shallot and the risotto, stir with a wooden spatula, then glaze with white wine and add a the chicken stock, bit by bit, stir gently until it is about 60% cooked,

Add cream, oyster mushrooms, porcini mushrooms, parmesan cheese, and season with salt and pepper. Put the risotto in the mold and place in the plate.

Heat the pan and put just few drops of olive oil, sprinkle some salt and pepper on the foie gras and then sear to golden brown and medium rare. Put on the risotto and garnish with parsley chopped, sage and chestnut.