Risotto allo Zafferano

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Saffron risotto with foie gras and caramelised wild fruit with balsamic vinegar.

  • Serves five.



  1. Sauté carnaroli rice with finely chopped onions.
  2. Add vegetable stock and saffron (for a nice risotto, stock has to be added continuously in small quantities) for about 18 – 20 minutes.
  3. When the rice is ready add butter and Parmesan cheese.
  4. Pan fry foie gras and season it with salt and black pepper.
  5. Remove foie gras and fat from the pan.
  6. In the same pan, caramelise brown sugar with wild fruits and add balsamic vinegar.