Classic Risotto Recipes


Modern twists on time-honoured favourites.


Venetian style risotto ‘risi e bisi’ with glazed ‘foie gras’


GG344_Risi e bisi con fegato grasso d'oca glassato alla veneziana

What you need

For the risotto
  • [   ] 240 g Riserva 1856 Carnaroli rice
  • [   ] 30 g onion
  • [   ] finely chopped
  • [   ] 60 g butter
  • [   ] 20 g parmigiano-reggiano Parmesan
  • [   ] grated
  • [   ] ½ glass dry white wine
For the peas
  • [   ] 280 g shelled peas and their pods
  • [   ] 30 g onion
  • [   ] finely chopped
  • [   ] 30 ml extra virgin olive oil
  • [   ] 500 ml light stock
For the foie gras
  • [   ] 200 g 'foie gras' cut into 12 pieces
  • [   ] 100 ml Marsala
  • [   ] 100 ml 'demi-glace'
  • [   ] 30 g red onion cut into thin strips in sweet and sour sauce
  • [   ] salt
  • [   ] pepper

Proposed by:


30'
4
Medium

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How to prepare:

Venetian style risotto, ‘risi e bisi’ with glazed ‘foie gras’: gently fry the onion in the olive oil. When it starts to colour, add the peas and their pods, fry gently and add the stock. Cook for 10 minutes. Set the peas aside and blend the pods with the stock in a blender, then pass through a sieve.

 

Risotto: gently fry the onion with half the butter, add the rice, stir well to coat and cook until it starts to change colour. Add the wine and evaporate off. Add the boiling hot peas stock a little at a time until the rice is cooked.

 

3 minutes before the end, add the peas. Beat to a creamy consistency with the parmigiano-reggiano and the rest of the butter in the pan. Reduce the Marsala and ‘demi-glace’ by half. Season the ‘foie gras’ with salt and pepper and flash fry in a non-stick pan, add the onion and lastly the sauce, giving it a good glaze.

 

Serve the risotto by arranging the pieces of ‘foie gras’ on top of it and drizzling with the sauce.

 
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For this recipe:

CARNAROLI