For this recipe
you can make your own duck confit or buy it from a specialty store. The confit
practically melts into the rice during cooking, adding to the creaminess of this
risotto. If you’ve made a stock from the duck bones, use it here for added flavor
depth. Remember, confit is salty, so don’t add any more salt until near the end.
Serves 4 as
a first course; 2 as a main course.
3 to 4 cups
homemade or low-salt canned chicken broth or homemade duck stock
1 Tbs. extra-virgin
3 Tbs. unsalted
2/3 cup finely
minced onion or shallot
1 cup raw Arborio
or Carnaroli rice
1 cup (packed)
bite-size pieces duck confit
- (from 1 leg and 1 breast, or 2 legs, or 2 breasts);
6 large leaves
fresh sage, cut into thin strips (about 1-1/2 Tbs.)
1 cup dry white
2/3 cup freshly
grated Parmigiano-Reggiano; more to taste
Salt and freshly
ground black pepper
In a small saucepan,
bring the broth (or stock) to a boil. Reduce to a gentle simmer at medium-low heat.
In a medium-size,
heavy saucepan, heat the olive oil and 2 Tbs. of the butter over medium-high heat.
Once the butter
melts, add the onion or shallot and cook, stirring constantly, until translucent
and softened, 3 to 4 minutes.
Add the rice,
stirring constantly to coat well, and cook until the outside of the rice is translucent,
about 2 minutes.
Add 3/4 cup
of the duck confit and 2 tsp. of the sage;
stir to combine.
raise the heat to high, add the wine, and cook, stirring, until most of the liquid
has disappeared, about 2 minutes.
Add enough broth
to just cover the rice, about 1 cup.
As soon as it
simmers (which should be almost immediately), reduce the heat to low or medium low
to maintain a steady but gentle simmer.
and continue to add broth, a scant 1/2 cup at a time, as it’s absorbed by the rice.
15 minutes, begin testing the rice for doneness.
By this time,
you should have added about 3 cups of the broth, and the rice should be creamy but
Once the rice
is tender to the bite with just a tiny white grain left in the center of the kernel,
stir in the Parmigiano and the remaining 1 Tbs. butter.
Season to taste
with salt and pepper.
until the cheese and butter are fully incorporated.
Cook for another
1 minute, until the risotto is creamy but not runny.
garnished with the remaining confit and sage and more Parmigiano.
(per serving): Size: per side serving, Calories (kcal): 500, Fat (kcal): 25, Fat
Calories (g): 230, Saturated Fat (g): 12, Protein (g): 18, Monounsaturated Fat (g):
10, Carbohydrates (mg): 45, Polyunsaturated Fat (mg): 2, Sodium (g): 920, Cholesterol
(g): 60, Fiber (g): 1.