Risotto allo Zafferano

== Description ==
Saffron risotto with foie gras and caramelised wild fruit with balsamic vinegar. 
* Serves five.
== Ingredients ==
* 120 g carnaroli rice
* 50 g mix wild fruits
* 1 g saffron
* 20 g Parmesan cheese
* ½ litre vegetable stock
* brown sugar
* 120 g fresh foie gras
* 20 g onion
* black pepper
* 20 g butter
* salt
* 20 ml balsamic vinegar
== Directions ==
# Sauté carnaroli rice with finely chopped onions.
# Add vegetable stock and saffron (for a nice risotto, stock has to be added continuously in small quantities) for about 18 – 20 minutes.
# When the rice is ready add butter and Parmesan cheese.
# Pan fry foie gras and season it with salt and black pepper.
# Remove foie gras and fat from the pan.
# In the same pan, caramelise brown sugar with wild fruits and add balsamic vinegar.
Category:Omani Meat Dishes
Category:Risotto Recipes
Category:Balsamic vinegar Recipes
Category:Brown sugar Recipes
Category:Medium-grain rice Recipes
Category:Parmesan cheese Recipes
Category:Saffron Recipes
Category:Fois gras Recipes
Category:Onion Recipes
Category:Vegetable stock and broth Recipes
Category:Recipes that need photos