FBD

Duck Rillette Risotto

ItalianOtherIntermediate35 minBy Northstar

Ingredients

Servings
4
  • 1 tbsp olive oil
  • 1 cup chopped onions
  • 1 tsp salt
  • 1 tsp freshly ground white pepper
  • 1 lb Arborio rice
  • 0.5 lb duck rillette (shredded confit duck)
  • 2 tsp chopped garlic
  • 6 cup duck or chicken stock, warm
  • 1 tbsp butter
  • 0.3 cup heavy cream
  • 0.5 cup grated Parmigiano-Reggiano cheese
  • 3 tbsp chopped green onions

Instructions

  1. 1

    In a large sauté pan over medium heat, add the olive oil. Add the onions and season with salt and white pepper. Sauté for 3 minutes until slightly soft.

  2. 2

    Add the Arborio rice and sauté until evenly toasted. Add the duck rillette and sauté for 2 minutes. Add the garlic.

  3. 3

    Add 1/3 of the warm stock. Bring to a boil and reduce to a simmer. Cook for 6 minutes, stirring occasionally, until almost all the liquid is absorbed.

  4. 4

    Add another 1/3 of the stock and simmer for 6 minutes, stirring. Add the remaining stock and simmer for 6 more minutes until the risotto is creamy and bubbly.

  5. 5

    Stir in the butter, cream, grated cheese, and green onions. Re-season with salt and pepper.

  6. 6

    Simmer for 2 minutes and serve immediately.