Classic Risotto Recipes


Modern twists on time-honoured favourites.


Risotto with artichoke hearts and foie gras escalope in Marsala sauce


GG300_Risotto ai cuori di carciofo e scaloppa di fegato grasso al Marsala

What you need

  • [   ] 280 g Riserva 1856 Carnaroli rice
  • [   ] 1 shallot
  • [   ] finely chopped
  • [   ] 130 g butter
  • [   ] 1 glass dry white wine
  • [   ] 500 ml boiling hot chicken stock
  • [   ] 6 artichokes
  • [   ] from Liguria if possible
  • [   ] 1 garlic clove
  • [   ] finely chopped
  • [   ] 4 escalopes of goose foie gras
  • [   ] 3 cm thick
  • [   ] ½ glass aged Marsala
  • [   ] 24 nettle leaves
  • [   ] extra virgin olive oil for frying

Proposed by:


30'
4
Easy

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How to prepare:

Risotto with artichoke hearts and foie gras escalope in Marsala sauce: carefully trim away all the outer base leaves of the artichokes to leave the hearts and cut out the ‘hairy’ choke. Place in water to which lemon juice has been added. Melt a knob of butter in a heavy-based pan, pour in the rice and stir until it is well coated and beginning to change colour. Add the shallot and let it colour gently. Pour in the wine and evaporate off.

 

 

Continue cooking by adding a little boiling hot stock at a time. Finely chop the artichoke hearts and when the risotto is three-quarters cooked, add these and continue with the cooking, stirring gently and adding more stock when necessary. Separately, melt a knob of butter in a hot frying pan. Dip the foie gras escalopes in flour and fry in the butter. Let them brown slightly on both sides, season, pour over the Marsala and let it evaporate off, then add a little stock. Remove the escalopes and reduce the sauce.

 

 

Beat the risotto to a creamy consistency with the rest of the butter.
Serve, garnishing the top with an escalope, and with the sauce, thickened with a knob of butter, drizzled over it.
Decorate the plates with deep-fried, crispy nettle leaves.


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For this recipe:

CARNAROLI