Wild Mushroom Risotto

Wild Mushroom Risotto with A Cappuccino Of Foie Gras And A Balsamic Vinegar Jelly

Recipe by Chef Mark Fosh

Method
For The Risotto
Firstly, bring the chicken stock to the boil and keep it hot. Melt the butter in a heavy-bottomed frying pan and add the chopped onions, garlic and thyme. Cook gently and allow the onion to soften without colouring. Add the mixed wild mushrooms and continue to cook for 2-3 minutes. Add the rice and stir to coat the rice with the butter. Increase the heat and add a large ladleful of stock. Continue to stir until all the liquid has been absorbed by the rice. Over a medium heat, continue to add the stock gradually and stir until all the stock has been absorbed and the rice has softened. Add the mascarpone, grated parmesan and season to taste.the risotto should be light and creamy. Stir in the olive oil and your risotto is ready to serve.

Cuppuccino Of Foie Gras
Sweat the onion and potatoes in the butter and add the chicken stock. Bring to the boil and simmer for 10 minutes until the potatoes are just cooked. Add the foie gras and liquidise. Then pass through a fine sieve. Saeson with salt and pepper. Using a hand mixer, add the truffle oil and blend the soup to incorpórate air amd make it frothy.

Balsamic Vinegar Jelly
Bring to the boil the balsamic vinegar and port. Whisk in the agar-agar and cook for another 30-40 seconds. Pass through a fine sieve. Pour into a plastic container and leave to cool. When chilled, remove the jelly and cut into large squares.

To Serve
Divide the risotto between warmed soup bowls and place a square of balsamic jelly on top. Pour around the frothy foie gras cuppuccino and serve.