Spinach Risotto with Duck Confit

Duck and Spinach Risotto

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….


  • 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


  • 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.


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..

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