Truffles for London by Dame DJ - HTML preview
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PARMEASAN RISOTTO WITH PAN FRIED FOIE GRAS
Ingredients;
Fois gras
Risotto rice
Onion
Shallot
Chicken stock
Garlic
Double cream
Parmesan cheese
Truffle oil
Salt and pepper
Method;
Pan fry the foie gras until its golden brown then bake for 3 minutes.
Salt and pepper
Warm the oil for the onion and garlic then fry.
Add the stock to the rice and stir continually
When the rice is soft with a firm centre add the cream and truffle oil.
Serve topped with warm foie gras.
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