Duck Rillette Rissotto
Categories: NoneServes: 1 Servings
Ingredients:
- 1 tb Olive oil
- 1 c Chopped onions
- Salt and white pepper
- 1 lb Arborio rice
- 1/2 lb Duck rillette
- 2 ts Chopped garlic
- 6 c Duck stock
- 1 tb Butter
- 1/4 c Heavy cream
- 1/2 c Grated Parmigiano-Reggiano
- -cheese
- 3 tb Chopped green onions
Instructions:
EMERIL LIVE SHOW #EMIA34
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. Saut‚ 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. Reseason with salt and pepper. Simmer for 2
minutes and serve immediately.
Yield: 8 to 10 servings
Posted to recipelu-digest by molony
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