Lentil, pearl barley, buckwheat and wild rice risotto with foie gras and goat cheese
2 servings
45 minutes
This exquisite risotto embodies the art of Italian cuisine, combining the tenderness of foie gras with the rich flavor of goat cheese and the hearty texture of a grain mix. Lentils, barley, buckwheat, and wild rice create a wonderful balance where each grain plays its role in the harmony of the dish. Legend has it that such recipes arose from chefs' experiments to unite different cultures and traditions. Creamy lentil puree binds the ingredients into a whole, while sautéed foie gras adds luxurious depth to the dish. The risotto is served warm with a light touch of goat cheese that adds freshness and zest. It is perfect for both a festive dinner and a moment of gastronomic delight.
1
Boil all grains for risotto separately according to the package instructions and set aside, covered, to keep them warm.
- Black lentils: 120 g
- Pearl barley: 50 g
- Buckwheat groats: 50 g
- Wild rice: 50 g
- Quinoa: 50 g
2
Blend half of the cooked lentils with chicken broth and olive oil until a thick puree consistency is achieved. It needs to be mixed with all the prepared grains.
- Black lentils: 120 g
- Chicken broth: 3 tablespoons
- Olive oil: to taste
3
Sear the foie gras in a small amount of olive oil for a minute (not longer, or it may just melt), place it on grain risotto, garnish with a spoonful of soft goat cheese, and serve.
- Foie gras: 80 g
- Olive oil: to taste
- Soft goat cheese: 15 g