Duck and Truffle Risotto

by | Feb 7, 2016 | Being Italian, Blog, Fifty Shades | 0 comments

I have been dying to make this yummy risotto for years.  I struggled with finding fresh duck until one Sunday at a local farmer’s market, I came upon a vendor selling freshly butchered duck.  This is my version of Duck and Truffle Risotto.

The Good Stuff

  • 1-2 Tablespoons of oil olive, Truffle oil preferred if you have it
  • 1 nice and firm shallot- minced
  • 1 leek, white part and a thumb of the green part- finely diced
  • 1 cup of Arborio Rice
  • 3 cups of broth or stock.  I used chicken, you could use vegetable. Unsalted preferred.
  • 1/3 cup of  white wine- use whatever you’re drinking
  • duck- I used one pound of duck breast. (I’ll explain the cooking in minute)
  • 1/2 cup of mixed olives, I used Italian black and green
  • Option– sliced black truffles- just one.  A little goes a long way.

Garnish with freshly shaved parmesan and freshly clipped chives

Let’s do it

I cooked the duck first.  I never did it so I Googled it and found the easiest way.  Take the duck breast, skin side down in a dry frying pan, one that you can later put directly into the oven.  Cook the duck by searing both sides, maybe 2-3 minutes per side.  Then transfer the duck, pan and all into a 300 degree oven for 6-8 minutes.  let it rest and slice. Yum.

Heat the oil in a large dutch oven. Sauté the shallot and leek over low-ish heat until soft. Add the rice and continue to sir, another minute or so.

Now take all the liquids and add into one Pyrex type bowl.  Heat in the microwave or on the stovetop until its warm…just warm.  You will add this liquid to the rice mixture in 1/2 cup intervals.

Ok get comfortable, get a glass of whatever you are drinking and begin the risotto dance of adding 1/2 cup of the liquid stirring constantly until the liquid has almost been absorbed. Continue until the liquid is gone and the rice is tender and somewhat creamy.

Add the sliced duck, olives and if you actually have truffles slice thin or dice them and sprinkle them in now.  Stir to warm it all. Grate the cheese and sprinkle the chives.

Risotto should be served in a pile on the center of the plate and eaten from the outside edges.  This keeps it warm over great dinner conversation and wine. Enjoy. (write me if you have any questions)




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