Risotto of Lentils, Barley, Buckwheat, and Wild Rice with Foie Gras and Goat Cheese

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

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 - 4.2 oz
Pearl barley - 1.8 oz
Buckwheat Groats - 1.8 oz
Wild rice - 1.8 oz
Quinoa - 1.8 oz
Foie Gras - 2.8 oz
Chicken Broth - 3 spoons
Goat cheese - 0.5 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.