Barley Risotto with Foie Gras

Risotto | Italian cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

For this dish, a dense, concentrated, and rich white wine from biodynamic vineyards in Alsace is recommended.

Ingredients

Pearl barley - 3.5 oz
Grated Pecorino Pepato Cheese - 1.4 oz
Pickled Chanterelles - 2.8 oz
Mascarpone Cheese Unagrande - 0.7 oz
Garlic - ½ cloves
Dry White Wine - 1 fl oz
Shallot - 1 head
Mushroom seasoning - 15 fl oz
Vegetable Oil - 1 tablespoon
Foie Gras - 2.1 oz
Red Currant - 0.7 oz
Butter - 0.7 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.