From a newspaper  I was inspired to
this recipe that, at first glance might
seem a bit too particular
I assure you that absolutely must be tried,
a very particular taste buds will hit your
buds and will be a dish that you set
often in dinners with your  friends .
Reducing the port combines wonderfully with fois grais,
note crunchy toasted sponge makes
the dish unique.

Recommended wine:

Gewürztraminer Castle Rametz,
a white Trentino
full-bodied and intense.

And now … LIGHT THE FIRES!

INGREDIENTS:

-180g Of cake, I used the sponge

- 240g of Carnaroli rice

-1L Vegetable broth

-4 Slices of fois grais about 50g each

-40g Grated onion

-1/2 Glass of dry white wine

-100g Of butter

-100g Parmesan

-salt And freshly ground black pepper

-For The reduction:

-l.0,5 red port

-2 shallots

-1 Sprig of thyme

-5 Peppercorns crushed

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

Cut the sponge cake into pieces and bake at 150 degrees for
about 40 minutes, then
chop it with the mixer as to make
the breadcrumbs.
Melt 30g of butter in a frying pan
and toasted the sponge constantly turning,
until it is dark.
Add a pinch of salt and turn off.
Prepare the reduction:
chopped thyme, peel and chop the shallots, and add
both the port.
Heat the mixture in a saucepan with the crushed pepper
for about half an hour until it has assumed a syrupy consistency,
pass through a strainer tight.
Fry the grated onion with a
butter or even with the oil, as you prefer,
add the rice and toast  it and

blended with white wine,
when evaporated, pour the broth a little at a time,
bring the rice to cook off and stir in the
remaining butter and Parmesan.
Place the rice in plates,
sprinkle with port sauce and
sprinkle with crumbs of cake.
Complete each portion with a slice of foie grais
at the center of the plate and a handful of black pepper.

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