Duck confit risotto
Risotto with duck breast is a traditional Lombard recipe, a perfect first course for a refined menu. For the recipes of the festive period I propose this simple idea of risotto with duck breast, to recover the meat or broth left over from the various Christmas recipes or New Year's Eve dinner, which you have prepared in abundance. This recipe is prepared in a few minutes (practically just enough time to cook the rice) and will allow you to make the best use of the duck meat already cooked for your second courses.
Duck risotto is a very particular and tasty first course, unusual but definitely worth trying. The recipe that I want to give you here is definitely interesting and is perfect for those who love to experiment with rustic and innovative dishes. In fact, duck is not often used, or rather, not often you know how to cook it at best. Following my step by step you will be able to bring to the table a first course with great character and very tasty.
INGREDIENTS
Arborio Rice 320 gDuck breast 2EVO Oil 4 TablespoonsGarlic 1 segmentSage 4 leavesTomato pulp 200 gMeat broth 1 lOnions 1Butter 20 gParmigiano Reggiano 30 gSalt to tasteBlack pepper to taste
PREPARATION
When you want to make the recipe for duck risotto, first peel the duck breasts and cut them into cubes, then sizzle them in a pan with 2 tablespoons of oil, peeled garlic and sage. When the meat is well browned, add the tomato pulp, 2-3 tablespoons of broth, salt, pepper and cook in a covered container for 20 minutes, stirring occasionally. Peel the onion and chop finely; Bring the broth to a boil. In a saucepan heat the remaining oil, sauté the onion and when it tends to become transparent add the rice and toast it for a minute, stirring constantly. Pour over 2-3 ladles of boiling broth and, when it is absorbed, pour more; Proceed like this until you finish cooking, stirring occasionally. Five minutes before cooking, mix the duck sauce with the rice.
Turn off the heat, add the butter and Parmesan cheese and stir well and Serve it.
NotesThe different varieties of rice Require different cooking times. In this recipe the cooking time of the entire dish is indicated. Arborio: 17 minutes for risotto, 16 minutes for boiled rice.
Risotto with duck breast is a traditional Lombard recipe, a perfect first course for a refined menu. For the recipes of the festive period I propose this simple idea of risotto with duck breast, to recover the meat or broth left over from the various Christmas recipes or New Year's Eve dinner, which you have prepared in abundance. This recipe is prepared in a few minutes (practically just enough time to cook the rice) and will allow you to make the best use of the duck meat already cooked for your second courses.
Duck risotto is a very particular and tasty first course, unusual but definitely worth trying. The recipe that I want to give you here is definitely interesting and is perfect for those who love to experiment with rustic and innovative dishes. In fact, duck is not often used, or rather, not often you know how to cook it at best. Following my step by step you will be able to bring to the table a first course with great character and very tasty.
INGREDIENTS
Arborio Rice 320 g
Duck breast 2
EVO Oil 4 Tablespoons
Garlic 1 segment
Sage 4 leaves
Tomato pulp 200 g
Meat broth 1 l
Onions 1
Butter 20 g
Parmigiano Reggiano 30 g
Salt to taste
Black pepper to taste
PREPARATION
When you want to make the recipe for duck risotto, first peel the duck breasts and cut them into cubes, then sizzle them in a pan with 2 tablespoons of oil, peeled garlic and sage. When the meat is well browned, add the tomato pulp, 2-3 tablespoons of broth, salt, pepper and cook in a covered container for 20 minutes, stirring occasionally. Peel the onion and chop finely; Bring the broth to a boil. In a saucepan heat the remaining oil, sauté the onion and when it tends to become transparent add the rice and toast it for a minute, stirring constantly. Pour over 2-3 ladles of boiling broth and, when it is absorbed, pour more; Proceed like this until you finish cooking, stirring occasionally. Five minutes before cooking, mix the duck sauce with the rice.
Turn off the heat, add the butter and Parmesan cheese and stir well and Serve it.
Notes
The different varieties of rice Require different cooking times. In this recipe the cooking time of the entire dish is indicated. Arborio: 17 minutes for risotto, 16 minutes for boiled rice.
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