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Duck Rillette Rissotto
1
1
Tablespoon Olive oil
Cup Chopped onions
Salt; to taste
Freshly−ground white pepper; to taste
1
1
2
6
1
1
1
3
1
Pound Arborio rice
/2 Pound Duck rillette
Teaspoon Chopped garlic
Cup Duck stock
Tablespoon Butter
/4 Cup Heavy cream
/2 Cup Grated Parmigiano−Reggiano cheese
Tablespoon Chopped green onions
Fat; 0 Other Carbohydrates
In a large saute pan, over medium heat, add the olive oil. When the oil is
hot, add the onion and season with salt and pepper. Saute for 3 minutes, or
until the onions are slightly soft. Add the rice and saute until until it is
evenly toasted. Add the duck rillette and saute for 2 minutes. Add the
garlic and 1/3 of the stock. Bring the liquid to a boil and reduce to a
simmer. Cook for 6 minutes or until almost all the liquid is absorbed,
stirring occasionally. Add 1/3 more stock and simmer for 6 minutes, stirring
occasionally, add the remaining stock and simmer for another 6 minutes or
until the mixture is creamy and bubbly. Add the butter, cream, cheese and
green onions. Re−season with salt and pepper. Simmer for 2 minutes and serve
immediately. This recipe yields 8 to 10 servings.
Duck Rillette Rissotto
203
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