Barley Risotto with Porcini Mushrooms and Foie Gras Verrines

Ingredients

• • 9 cups (2.25 litres) chicken broth
  • 2 packages 20 g dried porcini mushrooms, chopped
  • 1 large onion, finely chopped
  • 1 clove garlic, finely chopped
  • 3 tablespoons (45 ml) olive oil
  • 1 1/2 cups (375 ml) pearl barley
  • 1 cup (250 ml) white wine
  • 1/2 cup (125 ml) Perron aged Cheddar cheese (4 years), grated
  • 1/4 lb (115 g) Lac Brome dry duck sausage, finely diced
  • 12 slices foie gras, about 2 oz (55 g) each (approximately 1 whole lobe)
  • Salt and pepper