A dream dish for lovers of gourmet cuisine. Arborio rice cooked to perfection in a vegetable stock, accompanied by chunks of fresh porcini mushrooms and crushed Périgord walnuts, for an explosion of flavour in every bite. The pan-fried foie gras adds a touch of luxury and refinement, and the grated Parmesan adds a note of crunchy, savoury cheese. Served warm, it’s a perfect dish for winter evenings or special occasions.
A 3-star porcini risotto just like a chef
Ingredients for 4 to 6 people :
- 350 g arborio rice
- 1 litre of hot vegetable stock
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 200g fresh porcini mushrooms, cleaned and cut into pieces
- 100g Périgord walnuts, chopped
- 100g pan-fried foie gras, cut into pieces
- 60ml cup dry white wine
- 60ml cup grated Parmesan cheese
- 2 tablespoons olive oil
- salt and black pepper to taste
Preparation :
- Heat the olive oil in a large frying pan over medium-high heat. Add the onion and garlic and sauté until soft.
- Add the porcini mushrooms and walnuts and sauté. Add the rice and stir to coat the grains well in the oil.
- Add the white wine and stir until completely absorbed.
- Add the hot stock, one ladle at a time, stirring constantly until the rice is cooked and the consistency is creamy.
- Add the pan-fried foie gras and Parmesan and stir until the foie gras is evenly distributed. Season to taste with salt and pepper.
- Serve immediately and sprinkle with extra walnuts and grated Parmesan if required.
This recipe is a real treat for the taste buds, the combination of ceps, Périgord walnuts and pan-fried foie gras in a creamy risotto is simply perfect. The white wine and Parmesan add a touch of finesse and flavour to the dish. It’s an ideal dish for special occasions, or to impress your guests at a dinner party with a magnificent porcini risotto.
Nutritional details
It’s important to note that risottos are generally high in calories and fat due to the use of olive oil and Parmesan. What’s more, the addition of foie gras will considerably increase the fat and cholesterol content. We recommend that you eat this dish occasionally and keep portions to a minimum.
Périgord and its culinary traditions
Périgord is a region in south-west France, known for its rich culinary tradition. Périgord cuisine is influenced by local produce such as truffles, foie gras, walnuts and ceps. Typical dishes include duck confit, duck breast, geese and pigeon.
Fresh, seasonal produce is a key element of Périgord cuisine, including strawberries, cherries, apples, pears, figs and chestnuts. Fresh herbs such as sage, thyme and rosemary are also widely used to flavour dishes.
