Duck rillette rissotto

8 servings

Ingredients

Quantity Ingredient
1.00 tablespoon olive oil
1.00 cup chopped onions
1 salt; to taste
1 freshly-ground white pepper; to taste
1.00 pounds arborio rice
½ pounds duck rillette
2.00 teaspoon chopped garlic
6.00 cup duck stock
1.00 tablespoon butter
¼ cup heavy cream
½ cup grated parmigiano-reggiano cheese
3.00 tablespoon chopped green onions

Directions

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 ⅓ 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 ⅓ 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.

Re-season with salt and pepper. Simmer for 2 minutes and serve immediately. This recipe yields 8 to 10 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A34 broadcast 03-31-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

04-23-1997

Recipe by: Emeril Lagasse

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