Treat yourself to the comforting umami flavours of this dish, which brings together our simple 'no-stir' risotto recipe with rich duck confit for a truly delicious experience. Top it off with freshly grated Parmigiano and enjoy with a glass of Rocca Giovanni Nebbiolo d’Alba.
Serves 6
Ingredients:
1 pack Sabato duck confit
2 Tbsp reserved duck fat (from duck confit)
1 medium onion or 3 shallots, chopped
1-2 cloves of garlic, chopped (optional)
2 cups Ferron risotto rice (Carnaroli or Vialone Nano)
150ml white wine, at room temperature (optional)
600ml Sabato duck master stock
2 cups hot water
Fresh coriander and or Italian parsley, chopped
Freshly ground black pepper
Montanari & Gruzza Parmigiano Reggiano, grated
Preheat oven to 200°C. Place unopened duck confit in a bowl of warm water to melt the fat. Open pack and pour off fat into a dish. Heat duck in oven until skin is crispy. Remove skin and bones. Shred duck and set aside. (Skin can be used as a garnish if desired).
Heat Tbsp duck fat in a heavy-based saucepan. Sauté the onion (and garlic) until soft. Add the rice and stir continuously for about 3 minutes. Add wine, let evaporate. Add all the hot stock and water, stir gently and bring to a simmer. Cover, turn the heat to low and cook for 15-17 minutes.
Once the rice has cooked, add shredded duck confit. Season with pepper to taste and rest for a few minutes off the heat. Add Parmigiano then ‘mantecare’ - stir the risotto to release the natural starches which make it creamy. Finish with extra grated Parmigiano and chopped coriander or parsley if desired.
