Risotto With Duck Confit

5.0(261)

by Jonathan Reynolds

ItalianDinner, Appetizer, Main Course

Servings

Serves 12 as a first course or 6 as a main course

Total time

45 min

Calories / serving

—

Ingredients (9)

serves

Instructions (4 steps)

01Place 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.
02In 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.
03Add the broth, 1/2 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.
04

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Not rich — missing servings, total time, or calories.