Broth
4-1/2 cups chicken broth (fat removed)

Flavoring
3 tbs. unsalted butter
1 tbs. finely minced onion

Rice
1-1/2 cups Arborio rice

Condiments
1-1/4 cups Champagne
1/4 cup half & half
1 tbs. chopped fresh parsley
1 - 2 ounces of duck foie gras in 3/8" thick slices
(Foie gras is expensive and very rich so a little can go a long way.)

Cooking Instructions:

Foie Gras
Bring foie gras to room temperature.
Season with salt and ground pepper to taste.
Bring a very thin layer of vegetable oil in a skillet to a high temperature (just before it begins to smoke).
Sauté the foie gras for no more than 10 - 15 seconds on each side, remove from pan and set aside.
After cool cut into small pieces.

Broth
Bring broth to, and keep it at, a barely perceptible simmer in a separate pot.
All the following cooking should be done at a moderate heat in a heavy 4-quart saucepan.

Flavoring
Melt butter.
Add onion and sauté for maximum of 2 minutes. Onion should start to soften, looka bit translucent but not browned.

Rice
Add rice all at once to flavoring mixture.
Using a wooden spoon, stir for one minute to make sure all the grains are coated.

Condiments
Add 1 cup of the Champagne and stir until it is completely absorbed.
Add 1/2 cup simmering broth, stirring very frequently.
Keep adding 1/2 cup of broth after the previous addition has been nearly completely absorbed.
Stir frequently to avoid sticking. If rice sticks to the bottom, do not scrape bottom of pan to avoid dislodging burned rice.

It should take about 18 minutes from the time the champagne is added to absorb all of the liquid.
After all broth is absorbed and rice is tender but still firm, finish by adding remaining 1/4 cup of Champagne, cream and parsley.
Mix well.
Put foie gras pieces on top of risotto in serving dish or each individual serving.
Serve immediately.