Duck Confit Risotto with Butter & Sage

Duck Confit Risotto with Butter & Sage
Photo by Martha Holmberg

Ingredients

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

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


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network