California Central Coast Recipes
We LOVE Duck! We try to think of ways to utilize this flavorful bird. If you already have Duck Ragu
on hand, this is an easy risotto to throw together. Like all risottos this takes a little time for preparation and cooking but itís worth the effort.
I love to make this--especially in the Fall and Winter. It is so delicious with the trito of onion, carrot, celery and the spice of fennel already in the ragu. Then with the wine and cheese combination it satisfies the heartiest of appetites.
Since this is so yummy and reheats well, I make a larger batch than required with the intention of having it as a leftover a couple days later. This is comfort food Ėbut again, elegant enough for guests.
Here's a trick to really stretch your food budget! You can use this basic recipe"formula" to turn almost any "leftover meat dish" into a risotto, as long as you basically follow these steps. For instance leftover chicken or beef based dish you would use either chicken stock or beef stock that's available in cans if you don't have the homemade broth.
For technique insights please see my article Risotto - Rice Italian Style!
Preparation time: 15 minutesCooking time: 30 minutes
2 Tablespoons Extra-virgin Olive Oil
1 Large Shallot , minced
2 Cups Duck Ragu
1 Cup Dry white wine
2 Cups Arborio rice
1/4 teaspoons Dried Thyme
1/4 teaspoons Salt
Several grinds black pepper
8 Cups hot Easy Rich Duck Stock
2 Tablespoons Italian parsley , chopped
1 Cup Parmesan cheese , grated
Have additional Parmesan cheese available on the table
1 In a large stockpot, add the Olive oil to the pan and heat over medium heat until warm. Add in the Shallot and stir until softened and starting to become golden.
2 Add in the Duck Ragu and stir well. Continue to stir occasionally as it heats up. When well heated, add in the wine and turn up heat to high and simmer until wine amount is reduced by half.(Three to five minutes.)
3 Add in the rice, salt and pepper and stir well until rice looks very white and dry.
4 Add in 2 cups of the hot duck broth and stir well. Turn the heat down to medium-low and continue to simmer, stirring often as it cooks. The cooking process will take approximately 18 minutes from the time you first add your duck broth. Set a timer to help you.
5 Continue to simmer and adding duck broth about a cup at a time, stirring almost constantly. After about eighteen minutes, your risotto should be starting to get creamy, and the rice kernels are tender but firm in the center.
6 At this point, really vigorously stir the risotto to intensify the creaminess. Correct seasoning to personal taste. (But remember you still have the cheese to add.)
7 When you're satisfied with creaminess and tenderness of rice, add in the parsley and stir well and heat through. Then remove from heat.
8 Add in the Parmesan cheese, stir well and let sit, covered, a couple minutes or so to absorb all the flavors.
9 Serve on dinner plates, topping each serving with a sprig of parsley.
10 Have additional Parmesan Cheese available on the table.
A Syrah is the perfect wine for this dish.