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Risotto au Foie Gras, Emulsion au Jus de Carottes

From: Chefs Notes- Silversea Cruises
Recipe by Martial Poilbout
Serves 4

Ingredients:
200 grams foie gras scaloppini
2 liter carrot juice
30 grams crushed coriander seeds
50 grams olive oil
45 grams lemon juice
20 grams cumin powder
45 grams xeres
500 grams carrots
1 bunch chopped fresh coriander
1 chopped onion
50 grams Arborio rice
50 grams dry white wine
100 grams chicken stock
30 grams liquid cream whipped
10 grams grated parmesan cheese
4 slices prosciutto ham
Olive oil, salt, pepper, basil leaves, and corn starch.

See weight measure conversions at the end of the recipe.

Preparation:
Prepare the scaloppini of foie gras and keep them in the refrigerator.
Bring the carrot juice with the coriander seeds, the olive oil, the lemon juice, the cumin and the xeres to a boil.
Peel and cut the carrots into slices and cook them in the carrot juice for 10 minutes, strain them and keep them separate.

Carrot Juice Emulsion:
Make the carrot juice thicker with cornstarch.
Strain it and add fresh chopped coriander.
Make the emulsion when ready to serve.

The Risotto:
In a pan: add the chopped onion to the olive oil and sauté until clear.
Add the rice and cook for 2 minutes and then add the white wine and reduce.
Add the salt to taste then add the boiling chicken stock in small quantities until the rice is fully cooked.
Stop the cooking of the rice by adding the whipped cream.
Add the parmesan and mix well.

The Foie Gras:
Season the foie gras and cook them without any oil.

Presentation:
In a large cup or deep plate: put the risotto, one scaloppini of Foie Gras on top.
Then add the emulsion of carrot juice, then the carrots.
Decorate with the prosciutto ham and deep fried bay leaf.