Spinach Risotto with Duck Confit
Risotto is so easy to make…. Really.
It is my go-to method for a quick, one-dish dinner and always to use up leftovers.
Don’t let other opinions intimidate you – it’s simple.
And you don’t have to stir constantly….
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Risotto
- Cuisine: Italian
Ingredients
Scale
- 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)
- Condimenti
- 6 green garlic, sliced, including green tops
- 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
Instructions
- 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.
- Condimenti
- 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.
Notes
Green garlic is immature garlic, pulled before the cloves form. It looks like a green onion. Substitute green onions, sliced the same and 2 cloves garlic, minced.
Risotto should thick but not stiff – there will still be visible liquid. It will thicken up very quickly after being removed from heat..
