Recipe Sections
4
The quantity of the stock is just a guide - cook the risotto until the rice is tender and has a creamy consistency.
Some steamed tiny green beans would make a nice accompaniment to this dish.
This traditional Italian favourite is a great dish to go with confit of duck. Simple to prepare and a real favourite with everybody.
This recipe uses Luv-a-Duck Confit Duck Legs but you could also make your own.
4 Luv-a-Duck Confit Duck Legs
1 tbsp olive oil
1 large onion
1 clove garlic
1.5 litre Luv-a-Duck duck stock
350g arborio rice
1 tbsp thyme, chopped
Salt and freshly ground black pepper
1 tbsp butter
Put the stock on to simmer.
Heat the Confit Duck Legs as per the instruction on the packet.
Heat oil in a suitable size heavy-based pan. Add onion, garlic and cook for a couple of minutes, without letting it colour.
Add rice and toast for a couple of minutes. Add thyme, a ladle of stock to the rice and stir until well absorbed.
Add another ladle of stock, stir well until absorbed and continue to cook. Add the stock and stir contiuously.
When almost cooked, add a spoonful of butter and mix in well. Season to taste.
Serve in warm bowls, with a Confit Duck Leg on top.