Risotto With Duck Confit
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 5dried shiitake mushrooms
- 8 to 10cups chicken broth
- 1tablespoon olive oil
- 8tablespoons unsalted butter
- 1cup chopped onion
- 2cups Arborio rice
- Meat from 3 confit duck legs, chopped
- ½cup finely grated Parmesan
- Salt
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Preparation
- Step 1
Place the mushrooms in a small bowl and cover with boiling water. Pour the broth into a saucepan and keep it hot but not simmering as you prepare the risotto.
- Step 2
In a large, deep sauté pan, heat oil and 1 tablespoon of butter over medium heat. Add the onion and cook, stirring, until just soft. Add the rice and cook, stirring, 1 minute.
- Step 3
Add the broth, ½ cup at a time, stirring constantly and adding more broth when the previous addition has been absorbed. Continue stirring and adding broth until the rice is just al dente, 20 to 30 minutes. Drain and chop the mushrooms and stir them into the rice. Stir in the duck meat and cook until heated through.
- Step 4
Remove the pan from the heat and fold in the remaining 7 tablespoons butter. Stir in the Parmesan, adjust seasoning and serve.
Private Notes
Comments
No dried shiitake so used a mixture of fresh sliced shiitake, Bella and oyster mushrooms approximately 1 lb total.Heated duck legs in pan, shredded, used rendered fat, w/butter and olive oil to sauté mushrooms. Added Armagnac to last minute of mushroom sauté. Transfer cooked mushrooms to bowl. Render more duck fat, add butter and extra virgin oil then sauté onion until translucent and oils absorbed. Used concent turkey broth & white wine to risotto liquids as it cooks. Used less butter.
if the duck is confit, it's already cooked... the recipe calls for duck confit
This was outstanding...substituted gruyère for parmesan and spooned on additional stock once plated to loosen the risotto. Garnished with fresh parsley and chives.
Used about 8 ounces of sliced dried shiitake. Seemed about the right amount. Despite long soaking some were still chewey.
My dried shitakes are sliced. I have no idea how many slices are in one whole one. If understand that the moisture content might vary, but a weight would have been very helpful.
I found duck confit at Whole Foods and made this. Halved recipe. No mushrooms. Used skin and bones in chicken stock to amplify duck taste. I like my risotto loose but creamy so coOked it about 25 minutes. Excellent good. Probably used more butter and parmigiana than recipe called for. Will add to my risotto rotation.
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