How to make
Fry finely chopped onion, fresh garlic and carrot in olive oil. When they are almost ready, add the mushrooms and a pinch of salt. Cook for another 3-4 minutes, during which time heat the water with the broth cube.
Pour the wine over the vegetables and wait for it to reduce completely, then pour the cup of rice without washing it much beforehand, so that it retains its starch and becomes creamy, which is important for a risotto. Fry for about 1-2 minutes, by stirring, so that it does not stick to the bottom.
Now we'll talk about the subtlety of the risotto - begin to pour the hot broth in parts (at least three parts) and until one part has been absorbed by the rice, do not pour the next one and stir constantly. This is done, so that the starch is released and as we said, to make the rice creamy.
Stop pouring broth when you think that it is ready, even if you have broth left, it is not necessary to pour the entire amount. It is a matter of taste whether you like your rice harder or more mushy. However, it is preferable that the grains remain whole and firmer. It is best that this process, that is, the cooking of the rice, should not exceed 17 minutes.
Add the spices and salt, if needed. Cover the finished risotto with a lid and put a frying pan without fat on high heat.
Once hot enough, sear the foie gras, cut into three pieces of approximately 1 cm each, for a few seconds to a minute on each side.
Pour some of the fat from the liver over the rice and mix. Place the foie gras on top.
Serve each portion with a slice of liver and if desired, balsamic reduction to granish and enhance the flavor.
