Risotto allo Zafferano

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

Ingredients

 * 120 g carnaroli rice
 * 50 g mix wild fruits
 * 1 g saffron
 * 20 g Parmesan cheese
 * ½ litre vegetable stock
 * brown sugar
 * 120 g fresh foie gras
 * 20 g onion
 * black pepper
 * 20 g butter
 * salt
 * 20 ml balsamic vinegar

Directions

 * 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.