Mushroom and Foie Gras Risotto
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 30mins
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- Serves
- 4
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- Calories
- 553
Simple and easy to make, this luxurious mushroom and foie gras risotto is a perfect blend of earthy, savoury, and creamy flavours. For the best experience, we always recommend sourcing ethical foie gras, ensuring that every element of this dish is as thoughtful as it is delicious.
recipe updated Mar 12, 2025
Ingredients
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- Onion
- 150 g
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- Chestnut mushrooms
- 200 g
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- Garlic clove
- 2
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- Vegetable stock
- 600 g
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- Canned foie gras
- 120 g
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- Parmesan cheese
- 50 g
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- Olive oil
- 2 tablespoons
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- Risotto rice
- 300 g
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- Fine sea salt
- as needed
Tools
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Cooking Chef XL
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Cooking chef xl bowl
Step preview
- Attach the Stir Tool and Stir Assist Clip
- Add olive oil to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted - 1 min, 130°C, Speed OFF
- Then add onion, chestnut mushrooms and garlic clove to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 5 min, 130°C, Stir 2
- Then add risotto rice to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 2 min, 120°C, Stir 1
- Then add vegetable stock to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 7 min, 102°C, Stir 2
- Then add canned foie gras to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 5 min, 98°C, Stir 2
- Then add parmesan cheese and fine sea salt to the Cooking Chef XL Bowl
- Mix with splashguard fitted - 1 min, Stir 1
- Serve