Duck Confit Risotto with Butter & Sage

Duck Confit Risotto with Butter & Sage
Photo by Martha Holmberg


  • 1 Tbs. extra-virgin olive oil
  • 2/3 cup freshly grated Parmigiano-Reggiano; more to taste
  • 1 cup dry white wine
  • 6 large leaves fresh sage, cut into thin strips (about 1-½ Tbs.)
  • 2/3 cup finely minced onion or shallot
  • 3 Tbs. unsalted butter
  • Salt and freshly ground black pepper
  • + 3 more ingredients
    • 3 to 4 cups homemade or low-salt canned chicken broth or homemade duck stock
    • 1 cup raw Arborio or Carnaroli rice
    • 1 cup (packed) bite-size pieces duck confit (from 1 leg and 1 breast, or 2 legs, or 2 breasts); skin removed

In a small saucepan, bring the broth (or stock) to a boil. Reduce to a gentle simmer at medium-low heat. In a medium-size, heavy saucepan, heat the olive oil and 2 Tbs. of the butter over medium-high heat. Once the butter melts, add the onion or shallot and cook, stirring constantly, until trans...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network