It’s been a busy weekend.
It started with an 18K walk on Saturday and was followed by an intense 1 1/2 days with the computer – tweaking, moving, rearranging….
And then doing it all again.
And if you don’t know what I was working on….
Well, I’m not going to tell you.
I will tell you how we finished off the Duck Confit and Red and White Beans:
Risotto with Duck Confit, White and Red Beans
Total time: 25 minutes
- 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
- 1/2 cup (4oz, 120ml) dry, white wine
- 2 1/4 cups (18oz, 540ml) chicken stock
- 1 leek, sliced
- 3 tsp duck fat or butter
- 1/2 cup Parmesan cheese – freshly grated
- 1 1/2 cup leftover duck confit, cut into pieces
- 1 1/2 cup leftover white and red beans with tomatoes
- 2 slices dry-cured ham, chopped
- Heat chicken stock and keep hot over low heat.
- In medium sauce pan heat 2 tsp duck fat or butter; add 1/2 of the leek and sauté until transparent.
- Add rice and sauté, stirring, for 2 – 3 minutes until rice has white center.
- Add white wine and stir.
- Start condimenti.
- When rice has almost absorbed all the wine add a 1/3 cup of stock, stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
- Before you add the last 1/3 cup taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked. If more stock is needed add it a few tbs at a time and waiting until almost completely absorbed.
- At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold it’s shape on a plate.
- Add the Parmesan and the condimenti, stir well, pour into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be quite stiff.
- Heat remaining 1 tsp duck fat or butter in a medium skillet. Add ham and fry until is crisp. Remove and set aside.
- Add leek and sauté until tender.
- Add duck, beans and heat through over low heat. Keep warm until needed.
Yes, I know it’s a little heavy on the condimenti (or light on the rice, depending on your point of view) but we like it as a main course, rather than the more traditional second course.
Here are a few of my other, favorite risottos – that don’t involve leftover duck confit and/or duck fat:
Bonnie and Guapa are tired too.
In celebration of a nice day and with the sun setting later, we did our late afternoon walk without leashes.
We normally go without leashes all summer, but in winter the bunnies are out in the late afternoon.
I thought we were early enough / the sun was setting late enough that we would be safe from marauding bunny rabbits.
I thought incorrectly.
I have never seen so many big, fat bunnies taunting us.
The girls decided enough was enough and off they went, Guapa bouncing up and down like a kangaroo to see over the tall weeds, Bonnie just plowing through like a bulldozer.
When they finally came back they were exhausted and covered with all sorts of prickers and burs and sticks and weeds.
I decided I need to put poor, fat Bonnie on a diet – she was much more tired than Guapa. I already feed her a bit less then Guapa but she must be half again as heavy.
And Guapa was the fat puppy!
They’re both always starving as it is…. Feeding her less is going to be tough!