Classic Risotto Recipes


Modern twists on time-honoured favourites.


Pear and celery risotto with duck’s liver terrine


GG331_Risotto alla pera e sedano con terrina di fegato d'anatra

What you need

  • [   ] 350 g Riserva 1856 Carnaroli rice
  • [   ] 500 ml boiling hot chicken stock 100 ml white wine
  • [   ] ½ onion
  • [   ] finely chopped
  • [   ] 2 Williams pears
  • [   ] peeled and cut into cubes
  • [   ] 60 g celery
  • [   ] cut into cubes
  • [   ] 20 g parmigiano-reggiano Parmesan
  • [   ] grated
  • [   ] 2 tablespoons whipped cream
  • [   ] 4 slices duck's liver terrine

Proposed by:


30'
4
Medium

Our social spaces

How to prepare:

To make the terrine: use at least 500 g of duck’s livers which should be trimmed of all nerve endings. Season with a little salt, a pinch sugar, a pinch pepper, the point of a knife of saltpetre and a teaspoon of pear spirit.

 

Mix all the ingredients together and use to fill a terrine dish. Place the dish in a roasting tin filled with water and cook in the oven for 1 hour. Leave to cool.

 

To make the Pear and celery risotto with duck’s liver terrine: heat a little extra virgin olive oil in a pan and fry the onion until it is golden.

 

Add the rice, stir until it is well-coated and cook until it starts to brown. Pour in the wine and evaporate off. Add the stock a little at a time, stirring all the time. When the risotto is almost ready, add the celery and pear. Remove from the heat and beat to a creamy consistency with the cream and cheese.

 

Serve the risotto in dishes garnished with a slice of terrine and a small celery.

 
More Rice Recipes


Print recipe

More recipes "Classic Risotto Recipes"

For this recipe:

CARNAROLI