Winter squash & duck risotto
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | roasted duck; including the skin | |
| 1.00 | tablespoon | olive oil |
| 2.00 | cup | roasted winter squash; diced |
| ½ | cup | minced onions |
| 2.00 | tablespoon | minced garlic |
| 2.00 | cup | arborio rice |
| 3.00 | cup | duck stock |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 2.00 | tablespoon | butter |
| ½ | cup | heavy cream |
| 1.00 | cup | grated parmigiano-reggiano cheese |
| ½ | cup | chopped fresh basil |
| ½ | cup | spicy pumpkin seeds; see * note |
Directions
* Note: See the "Spicy Pumpkin Seeds" recipe which is included in this collection.
Remove the skin from the roasted duck. Julienne the duck skin. In a hot saute pan, render the skin until crispy, about 6 minutes. Remove the skin from the pan and drain on paper-lined plate. Season the cracklings with salt and pepper. Set the cracklings aside. Shred the duck meat from the bones and set aside. In the same saute pan as the cracklings, add the onions and saute for 1 minute. Add the squash and continue to saute for 2 minutes. Season the mixture with salt and pepper. Stir in the garlic and rice and continue to saute for 1 minute. Stir in the stock and bring to a boil. Season the mixture with salt and pepper. Reduce the heat to medium and simmer for 18 minutes, stirring constantly, or until the rice is tender and creamy.
Stir in the butter, cream and ½ cup of the cheese. Fold in the shredded duck and basil. Season the risotto with salt and pepper. To serve, spoon the risotto into shallow bowls and garnish with the remaining cheese, cracklings, and Spicy Pumpkin Seeds. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A75 broadcast 10-26-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
11-10-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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