PEAR AND CELERY RISOTTO WITH DUCK’S LIVER TERRINE

Ricetta di Riso Gallo

30'

Hard

PEAR AND CELERY RISOTTO WITH DUCK’S LIVER TERRINE

Ingredienti

350 g Riso Gallo Carnaroli Risotto rice
500 ml boiling hot chicken stock 100 ml white wine
½ onion, finely chopped
2 Williams pears, peeled and cut into cubes
60 g celery, cut into cubes
20 g parmigiano-reggiano Parmesan, grated
2 tablespoons whipped cream
4 slices duck's liver terrine

Preparazione

To make the terrine: use at least 500 g of duck’s livers which should be trimmed of all nerve endings. Season with a little salt, a pinch sugar, a pinch pepper, the point of a knife of saltpetre and a teaspoon of pear spirit. Mix all the ingredients together and use to fill a terrine dish. Place the dish in a roasting tin filled with water and cook in the oven for 1 hour. Leave to cool. To make the Pear and celery risotto with duck’s liver terrine: heat a little extra virgin olive oil in a pan and fry the onion until it is golden. Add the rice, stir until it is well-coated and cook until it starts to brown. Pour in the wine and evaporate off. Add the stock a little at a time, stirring all the time. When the risotto is almost ready, add the celery and pear. Remove from the heat and beat to a creamy consistency with the cream and cheese. Serve the risotto in dishes garnished with a slice of terrine and a small celery.