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    Recipe method

    Peel and finely dice the onions. Cut the pumpkin in half and scoop out the seeds. Use a knife to remove the skin and then cut into half centimetre cubes. Crush the chestnuts. Grate the parmesan.

    Heat a saucepan and add a drizzle of olive oil. Add the onions and a pinch of salt and cook for 2 minutes. Add the diced pumpkin and cook for a few minutes, allowing the pumpkin to colour slightly. Add the rice to the pan, stir to coat in oil and cook until translucent. Deglaze the pan with the white wine and then cook until all of the liquid has evaporated. Add the vegetable stock to the pan one ladleful at a time, allowing each addition of liquid to be absorbed before adding more. Stir constantly and cook for 15 to 20 minutes until the rice is cooked.

    Cut the foie gras into cubes and season with salt. Heat a frying pan until very hot and then colour the foie gras on all sides. Add the chestnuts to the pan and cook briefly. Remove the foie gras and the chestnuts from the pan and rest on kitchen paper to allow any excess grease to drain away.

    Once the risotto is cooked, stir in the parmesan and the mascarpone. Season with salt and pepper if necessary.

    Serve the risotto with the foie gras and chestnuts on top.

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    • STEPHEN - Comment on:
      No ingredients list
    • MARTIN - Comment on:
      Hi - the list of ingredients seems to be missing!
    • PETER - Comment on:
      Can you please add the ingredients we need for making salmon and goats cheese maki rolls.
    • CHRISTINA - Comment on:
      Another day; another recipe; another mystery! No ingredients list again. What's with your IT people?
    • CHRISTINA - Comment on:
      Here we go again...no ingredients list. Please sort this out soon.
    • TANNITH - Comment on:
      Hi, tried this recipe last night but it does not tell you where to use the butter? End result = a bit dry and crumbly.
    • Un Chef de l'atelier
      Sincere apologies for the errors currently present on this recipe. We are in the process of updating our recipe system but technical issues are causing a much greater delay than anticipated. To avoid further delay accessing your class recipes, please feel free to email sylvia@atelierdeschefs.co.uk with the details of the recipes you are missing and you will then receive a PDF version of the recipe. Apologies once again for the delay and thank you in advance for your patience whilst we resolve this matter.
    • CHRISTINA - Comment on:
      There's no ingredients list! Again! That's several days running now. You're having a laugh, aren't you? I'm on the point of removing you from my list of websites to visit. You're not worth the effort.
    • PETER - Comment on:
      Can you please supply a list of ingredients for chicken and ginger yakitori.
    • CHRISTINA - Comment on:
      Come on! Buck up there! There's no ingredient list. We could make up the bit about the chicken, but the sauce shrouded in mystery. Not even Poirot could work it out!

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