Duck Confit Risotto with Butter & Sage

Duck Confit Risotto with Butter & Sage
Photo by Martha Holmberg

Ingredients

  • Salt and freshly ground black pepper
  • 1 cup (packed) bite-size pieces duck confit (from 1 leg and 1 breast, or 2 legs, or 2 breasts); skin removed
  • 2/3 cup freshly grated Parmigiano-Reggiano; more to taste
  • 1 cup raw Arborio or Carnaroli rice
  • 3 to 4 cups homemade or low-salt canned chicken broth or homemade duck stock
  • 1 Tbs. extra-virgin olive oil
  • 1 cup dry white wine
  • + 3 more ingredients
    • 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

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

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