Luxury Apple Risotto with Foie Gras & Torched Fig | Michelin-Level Dish by Chef Mohamed Abdell

Welcome to the Culinary Museum by Chef Mohamed Abdell — where fine dining meets creativity and precision.
In today’s video, Chef Mohamed crafts an elegant, Michelin-level dish: Apple Risotto glazed in apple-infused butter, topped with torched foie gras, caramelized fig, and dusted pistachio. A perfect fusion of luxury and innovation, this recipe is ideal for fine dining enthusiasts, culinary professionals, and anyone who appreciates high-end cuisine.
🔥 What you’ll learn:
• How to infuse butter with fresh apple for a gourmet glaze
• The secrets to a perfectly creamy risotto
• Torching foie gras for that restaurant-style finish
• How to caramelize fresh figs and create vibrant plating with pistachio dust
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🍏 Apple Risotto with Foie Gras, Dusted Pistachio & Caramelized Torched Fig
Serves: 4
Style: Modern French Fine Dining
Concept: Creamy apple risotto glazed in apple butter, paired with rich foie gras, nutty pistachio dust, and finished with torched fresh figs for a sweet, charred contrast.
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🧈 Apple-Infused Butter Glaze
Ingredients:
• 1 Granny Smith apple, peeled and finely grated
• 100g unsalted butter
• Pinch of Maldon salt
Method:
1. In a saucepan, melt butter on low heat.
2. Add grated apple and a pinch of salt. Cook gently for 10–15 minutes until apple softens and flavors infuse.
3. Strain through a fine sieve or muslin, pressing down to extract maximum flavor. Reserve infused butter for glazing the risotto.
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🍚 Apple Risotto
Ingredients:
• 240g Carnaroli rice
• 1 small shallot, finely diced
• 80ml dry white wine
• 700ml light vegetable or apple-infused stock (kept warm)
• 30g grated Parmigiano Reggiano
• 30g unsalted butter
• Salt to taste
• 1 tbsp neutral oil
Method:
1. Sweat shallots in oil over medium-low heat until translucent.
2. Add rice, toast for 2–3 minutes.
3. Deglaze with white wine; reduce until almost dry.
4. Cook by gradually adding warm stock, stirring continuously (14–16 mins).
5. Once al dente, remove from heat. Stir in Parmigiano, butter, and season.
6. Fold in the apple-infused butter glaze gently. The risotto should be loose and glossy.
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🦆 Torched Foie Gras
Ingredients:
• 4 slices of raw foie gras (50g each, 1.5 cm thick)
• Maldon salt, cracked black pepper
• Optional: dash of Cognac
Method:
1. Lightly score the foie gras slices and season with salt and pepper.
2. Torch the surface evenly until caramelized. Keep interior soft and just warmed through.
3. Optionally, splash with Cognac and briefly torch again to flambé.
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🌰 Pistachio Dust
Ingredients:
• 50g unsalted shelled pistachios
• Pinch of sea salt
Method:
1. Lightly toast pistachios, cool, then blitz or crush into a fine dust.
2. Add a pinch of sea salt for contrast.
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🍇 Caramelized Torched Fresh Fig
Ingredients:
• 2–3 fresh figs, halved
• 1 tbsp brown sugar or maple sugar
• Small knob of butter
Method:
1. Lightly butter the cut sides of halved figs, sprinkle with sugar.
2. Using a blowtorch, caramelize the tops until bubbling and golden.
3. Alternatively, caramelize cut-side-down in a hot dry pan, then torch lightly for finish.
4. Allow to cool slightly before plating.
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👨‍🍳 Culinary Director’s Insight:
• Choose ripe, plump figs for best texture when torching.
• Keep foie gras cold until torching to control fat rendering.
• The dish plays between creamy, sweet, rich, and fresh — plating must balance color, elevation, and contrast.
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📩 For collaborations or culinary partnerships:
📧 mohamedabdell054@gmail.com

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