Barley Risotto with Porcini Mushrooms and Foie Gras Verrines

Barley Risotto with Porcini Mushrooms and Foie Gras Verrines

  • Preparation 20 min
  • Cooking 1 h 15 min
  • Makes 2 litres (8 cups), 6 mai courses or 12 appetizers
  • Nut-free
  • Egg-free

Categories

Ingredients

Preparation

Note from Ricardo

With the remaining foie gras, or scraps, you can prepare the Cream of Foie Gras Soup. It is served in small portions in small cups, as a hors d’oeuvre.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Personal Note