Apple Risotto with Roasted Goose Liver

Rating: 3.60 / 5.00 (154 Votes)

Total time: 30 min

Servings: 4.0 (servings)



For the apple risotto with roasted goose liver, finely dice the shallots and sauté in olive oil. Add the rice, sauté until translucent and deglaze with apple juice and Prosecco. While stirring constantly, gradually add the hot stock and steam the risotto until it is creamy and al dente.

Peel and core the apple and cut into fine cubes. After about 12 minutes, add the apple cubes. Finally, stir in the butter and Parmesan cheese. Season to taste with sea salt and a little nutmeg. Meanwhile, season the foie gras with salt and pepper and fry briefly on both sides in a little butter.

Spread the apple risotto with roasted goose liver on 4 plates, arrange the goose liver on top and cover with warmed veal jus.

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