Barley risotto with foie gras
2 servings
50 minutes
This dish pairs well with a dense, concentrated and rich white wine from the biodynamic vineyards of Alsace.
1
Pre-cook 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, add the grains and sauté over medium heat for a couple of minutes. Pour in white wine, wait for it to evaporate, add 300 ml of broth and cook until soft.
- Garlic: 0.5 clove
- Shallot: 1 head
- Pearl barley: 100 g
- Dry white wine: 30 ml
- Mushroom broth: 450 ml
- Vegetable oil: 1 tablespoon
2
Bring the remaining broth to a boil. Sauté the chanterelles in a dry pan for three minutes. Add the pearl barley to the pan, pour in the boiling broth, and leave on the heat, stirring, for four minutes. Add mascarpone, parmesan, and butter, reduce the heat. Stir the risotto until creamy, seasoning with salt to taste if needed.
- Mushroom broth: 450 ml
- Chanterelles: 80 g
- Mascarpone cheese: 20 g
- Grated Parmesan cheese: 40 g
- Butter: 20 g
- Salt: to taste
3
Sear pieces of foie gras in a dry pan for twenty seconds on each side.
- Foie gras: 60 g
4
Place the risotto on a plate, garnish with foie gras, currants, and dill.
- Foie gras: 60 g
- Redcurrant: 20 g
- Dill: 2 stems