This is just a quickie, folks. But, oh boy, what a quickie!
I had the opportunity to bring home a few tablespoons of foie gras from the test kitchen. Not really enough to do anything... right?
WRONG!
I decided on an experiment. (Experiment? Moi??)
First I made my most basic risotto...
http://www.thisoldchef.com/blog.html/perfect_risotto_at_home_with_chicken_and_tarragon/
When it was time to add the wine, I did... but I also added a splash each of sherry and brandy, wines that pair beautifully with... you guessed it... foie!
My homemade chicken stock is unsalted, so, instead of regular kosher salt, I added a pinch of my homemade porcini salt and lots of black pepper.
And then... at the moment when I would normally mantecare with butter... I substituted a heaping tablespoon of the foie gras. And, as I’d hoped, it immediately melted into the risotto. The aroma was so glorious I just started laughing like a crazy person.
Hot bowls, Parmigiano, a shower of parsley...
This was just ridiculously wonderful, and we kept laughing all the way through dinner.
Happy Valentine's Day indeed!!!