FIRST COURSE - Risotto with Prünent wine and foie gras

Recipe for 4 people

Ingredients
Half a yellow onion
400 g Superfino Carnaroli rice
4 scallops of foie gras (about 200 g total)
1.2 l meat broth
0.5 l Prünent red wine
Local butter, to taste
Parmesan cheese, to taste
Salt, to taste
Flour, as needed

Preparation
For the risotto:
Sauté the onion with a knob of butter and toast the rice. Pour 3/4 of the wine over the rice and let evaporate. Add the broth gradually and cook for about 18 minutes.

For the wine sauce:
In the meantime, reduce the remaining Prünent by 2/3 and make it creamy with the butter kneaded with a bit of flour.

For the foie gras:
In another pan, melt a little butter, lightly flour the foie gras scallops and fry until golden on both sides.

Serving:
When the rice is done, add a handful of grated parmesan and a TBSP of butter. Put into the serving bowls. Decorate with a spoonful of the reduction, over and around the rice. Set the warm scallop on top and enjoy your risotto with a nice glass of Prünent.