Duck rillette rissotto
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | tablespoon | olive oil |
| 1.00 | cup | chopped onions |
| 1 | salt; to taste | |
| 1 | freshly-ground white pepper; to taste | |
| 1.00 | pounds | arborio rice |
| ½ | pounds | duck rillette |
| 2.00 | teaspoon | chopped garlic |
| 6.00 | cup | duck stock |
| 1.00 | tablespoon | butter |
| ¼ | cup | heavy cream |
| ½ | cup | grated parmigiano-reggiano cheese |
| 3.00 | tablespoon | chopped green onions |
Directions
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. Saute 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 ⅓ 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 ⅓ 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.
Re-season with salt and pepper. Simmer for 2 minutes and serve immediately. This recipe yields 8 to 10 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A34 broadcast 03-31-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
04-23-1997
Recipe by: Emeril Lagasse
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