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Serves Six - Eight
For The Risotto
250g risotto rice(arborio, vialone nano)
1.5 litres of white chicken stock
2 medium onions(finely chopped)
2 garlic cloves (crushed)
1 tspn: fresh thyme (chopped)
300g mixed wild mushrooms (chopped) 100g butter
75g freshly grated parmesan
1 tbs.. Mascarpone cheese 2 tbs.. Virgin olive oil
seasoning
Cappuccino Of Foie Gras
1 litre of white chicken stock
1 large potato (peeled and chopped)
1 medium onion (peeled and chopped)
350g foie gras
300 ml fresh cream
1 tbs.. White truffle oil
25g unsalted butter
Balsamic Vinegar Jelly
450ml balsamic vinegar 250g
ruby port
1 tsp.. Powdered agar-agar (gelatin)
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Wild Mushroom Risotto with A Cappuccino Of Foie Gras And A Balsamic Vinegar Jelly
Recipe by
chef Marc Fosh
Method
For The Risotto
Firstly, bring the chicken stock to the boil and keep it hot.
Melt the butter in a heavy-bottomed frying pan and add the chopped
onions, garlic and thyme. Cook gently and allow the onion to
soften without colouring. Add the mixed wild mushrooms and continue
to cook for 2-3 minutes. Add the rice and stir to coat the rice
with the butter. Increase the heat and add a large ladleful
of stock. Continue to stir until all the liquid has been absorbed
by the rice. Over a medium heat, continue to add the stock gradually
and stir until all the stock has been absorbed and the rice
has softened. Add the mascarpone, grated parmesan and season
to taste.the risotto should be light and creamy. Stir in the
olive oil and your risotto is ready to serve.
Cuppuccino Of Foie Gras
Sweat the onion and potatoes in the butter and add the
chicken stock. Bring to the boil and simmer for 10 minutes until
the potatoes are just cooked. Add the foie gras and liquidise.
Then pass through a fine sieve. Saeson with salt and pepper.
Using a hand mixer, add the truffle oil and blend the soup to
incorpórate air amd make it frothy.
Balsamic Vinegar Jelly
Bring to the boil the balsamic vinegar and port. Whisk in the
agar-agar and cook for another 30-40 seconds. Pass through a
fine sieve. Pour into a plastic container and leave to cool.
When chilled, remove the jelly and cut into large squares.
To Serve
Divide the risotto between warmed soup bowls and place
a square of balsamic jelly on top. Pour around the frothy foie
gras cuppuccino and serve.
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