Frogs legs Risotto with morels in golden orbs
Philippe Brun
Ingredients for 6 servings:
300 g. of foie gras
Flour
1 egg
White breadcrumbs
150 g. Celnat Carnaroli biological rice
˝ white onion
5 cl . of white wine
500 g. of mixed poultry stock
150 g. of butter
50 g. of Mascarpone
1 330 g. jar of Borde morels
36 frogs legs
Flat leaf parsley
2 cloves of garlic
1 lemon
2 dl. Of cream
Method:
Stuff 18 morels with the foie gras and coat with breadcrumbs. Fry immediately before eating.
Sweat the white onion in a mixture of butter and olive oil, add the rice. Mix well.
Deglaze with white wine.
Moisten at least 3 times progressively according to the absorption of the poultry by rice, cook for 17 minutes.
Add the butter, mascarpone and the remainder of morels at the end.
Soak the frogs legs in the cream, drain well and then flour
Sauté the butter and at the end add the blanched fried garlic and chopped parsley.
Sprinkle some lemon juice over it.