Duck Rillette Rissotto (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 tablespoon olive oil |
1 cup chopped onions |
salt and white pepper |
1 pound arborio rice |
1/2 pound duck rillette |
2 teaspoons chopped garlic |
6 cups duck stock |
1 tablespoon butter |
1/4 cup heavy cream |
1/2 cup grated parmigiano-reggiano cheese |
3 tablespoons chopped green onions |
Directions:
1. 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 1/3 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 1/3 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. Reseason with salt and pepper. Simmer for 2 minutes and serve immediately.
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