Duck Confit Risotto with Butter & Sage

Duck Confit Risotto with Butter & Sage
Photo by Martha Holmberg

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network