I realize that many of you will not be making this risotto using duck confit.
I looked at a few US supermarket websites and it wasn’t listed.
Amazon, of course, carries it but it’s rather expensive – and appeared a lot fancier than the can I usually buy. They did have one similar can for $40.00 plus shipping.
I usually pay $10 – $15, depending on when, where and what brand I buy.
The can normally contains 5 leg / thigh pieces. I roast 3 of them for 15 – 20 minutes to crisp the skin and heat them – that’s one meal.
The remaining 2 I use in pasta or risotto.
Of course there is the added bonus of the fat. Yes, the duck is in there, under the fat. That’s what confit is – meat preserved in fat.
Duck fat is a healthy fat. Unlike butter it’s very soft at room temperature and I would compare it to bacon fat for frying potatoes.
We can buy just the fat but why not get the duck, too? It’s a messy job, but, using my hands, I clean all the fat off the duck, put it in a container and store it in the fridge.
It lasts several months – then it’s time for more duck!
For those not having a ready supply of duck confit, you can make this risotto with ham or sausage or chicken or even white beans for an all veggie version.
Spinach Risotto with Duck Confit
Total time: 30 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 broth
- 2 shallots, chopped
- 1 tbs olive oil
- 1/2 cup Parmesan cheese – freshly grated (about 2oz, 60gr)
- 6 green garlic, sliced, including green tops or 6 green onion, sliced and 1 clove garlic, minced
- 2 duck leg / thigh confit, skin and fat removed, off bone and cut into pieces
- 5oz (150gr) spinach, large leaves chopped
- 1 tbs duck fat or olive oil
- Heat broth and keep hot over low heat.
- In medium saucepan heat oil over medium heat. Add shallot and sauté until transparent.
- Add rice and sauté stirring, for 1 – 2 minutes until rice has white center.
- Add wine and stir.
- Start condimenti.
- When wine is almost absorbed add a 1/3 cup of broth, stir.
- When broth is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
- Before 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 broth is needed add it 1/6 cup 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 its shape on a plate.
- Stir in the Parmesan and condimenti, spoon into a bowl or risotto platter and serve immediately.
- It will continue to absorb liquid and the leftovers (if any) will be very stiff.
- Heat duck fat or oil in medium skillet over medium heat. Add green garlic or onion / garlic and sauté until tender.
- Add duck and heat through.
- Add spinach and stir well. Cover and keep warm until needed. Spinach will wilt as it warms.
That was our last risotto of the season.
Summer cooking is here and it’s time for grilling and salads.
Now if the weather and potager would just cooperate.
I might have mentioned that my tomato seeds didn’t germinate. So… 2 weeks ago I stuck the pumpkin and summer squash in the same pots.
The tomato seeds finally cam up…. along with everything else. I pulled them out of the post with the acorn squash seedlings.
I planted the blue pumpkins and the big tomato plants I bought at the nursery.
We’re eating salads from the lettuce sets I put in a few weeks ago; and the onions are doing well – so far.
Now if we could have more than one day of sunshine at a time I’d be happy.