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RISOTTO CREMÓS AMB POMA I REDUCCIÓ DE VINAGRE FORVM MERLOT

Type of plate
COM_VIRTUEMART_CUSTOM_ARROZ
Type of plate
Time
30'
Time
Portions
4
Portions
Type of vinegar
Forvm Merlot
Type of vinegar
Difficulty
Medium
Difficulty
Description

You want a proposal able to create magic on your pallet? Try this risotto with Forvm Merlot vinegar reduction and share the result with us!

Initially partially modified recipe from the blog cocinaparaemancipados.com and adding some new ingredients. 

Ingredients for 4 people

  • 320 gr of Rosotto rice
  • 150 grams fresh foie gras 
  • foie micuit
  • 1.5 litres vegetable broth
  • 1 large onion
  • 1 leek
  • 1 Golden Apple
  • Olive oil
  • Salt
  • Black pepper
  • 8 small fresh foie gras escalopes
  • Parmigiano reggiano powder and sliced
  • Mushrooms in Forvm Merlot vinegar Reduction
  • A glass of white wine Avgvstvs Chardonnay.

Elaboration

  1. To reduce the Forvm Merlot vinegar just have to put Forvm Merlot vinegar in a saucepan and simmer, reducing let go until reaching the desired thickness and texture.
  2. Then put the broth in a saucepan to heat.
  3. Separate the fresh foie into small pieces and pass it through a sieve, so you get a puree of foie texture without much finer veins. Peel the onion and cut in small cubes. Spend diced by a large saucepan with a little olive oil for 10 minutes over medium heat / low. Remove the green part of the leek. Cut the remaining half, wash it and cut it into strips. Then cut it into small cubes again.
  4. Peel the apple and cut it into pieces too small. Incorporate it into the pan with the leek. Season and let simmer do for 10 minutes more. Add the rice and stir it for a few minutes to roast him a bit. Then pour the glass of white wine Avgvstvs Chardonnay. Once the rice has absorbed the wine, still wet with a little broth and let it absorb. Then add the broth as you will need it, stirring.
  5. When the rice is almost at its point add puree and foie Reggiano powder. Stir and let cook the rice finishes. Adjust salt.  

Mounting

  1. In a shallow dish, place a base with risotto and garnish with thin slices of foie micuit, some sheets Reggiano, Maldon salt and a little Forvm Merlot vinegar reduction.