Haute-Lozère Porcini Risotto, Beef Jus

Name: Haute-Lozère Porcini Risotto, Beef Jus
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: France
Ingredients: 7 oz (200 g) Arborio rice; 1 ¾ oz white onion, finely diced; 1 ½ oz (40 g) dry-cured bacon; 3 ½ tbsp (50 ml) extra virgin olive oil; ½ tbsp (20 g) butter; 12 porcini mushrooms, 1 ¾ oz (50 g) each; 6 ½ tbsp (100 ml) extra virgin olive oil; Coarse salt; 1 ½ tsp (10 g) all purpose flour; 2 ¼ oz (60 g) Parmesan, grated; Freshly ground pepper; 6 ½ tbsp (100 ml) beef jus; ¼ cup (60 ml) dry white wine; 2 tbsp (30 g) butter; 3 ½ oz (100 g) Parmesan, grated; 4 cups (1 L) poultry fond blanc; Fleur de sel (sea salt crystals); 2 cups (500 ml) duck fat; 5 cloves garlic, unpeeled and crushed; 1 sprig fresh thyme

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 15

Appears in

My Best: Alain Ducasse

By Alain Ducasse

Published 2014

About

Cooking is about unexpected encounters. During my training years I was fortunate to have many, including those with Michel Guérard, Roger Vergé, Gaston Lenôtre, and, above all, Alain

Ingredients

Europe
France
Main course
Mediterranean

Haute-Lozère Porcini Risotto, Beef Jus

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