Pumpkin risotto, Quail Legs and pan-fried Foie Gras

Chop the shallot finely and brown it in olive oil.

Add the rice and mix well to make it translucent - add the white wine and let it evaporate completely.

Add ladles of hot stock (covering the rice completely each time) until it is completely absorbed and repeat the process until the stock is used up (cooking time should not exceed 20 minutes).

5 minutes before the end of the cooking time, add the boiled or baked and crushed pumpkin + the parmesan, mix well and serve hot.

At the last minute, prepare your quail legs as indicated on the packaging and brown your foie gras cubes for a few minutes in a very hot pan.

Place everything on your risotto and add fleur de sel and serve immediately.