Risotto allo Zafferano

Description
saffron risotto with foie gras and caramelised wild fruit with balsamic vinegar. To serve five.

Ingredients

 * Carnaroli rice 120g
 * Mix wild fruits 50g
 * saffron 1g
 * Parmesan cheese 20g
 * vegetable stock 1/2 litre
 * brown sugar
 * Fresh foie gras 120g
 * Onion 20g
 * black pepper
 * butter 20g
 * salt
 * balsamic vinegar 20ml

Directions

 * 1) Saute- 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.