Recipe - Duck Rillette Rissotto

1 tablespoon Olive oil
1 cup Chopped onions
Salt and white pepper
1 pound Arborio rice
One half pound Duck rillette
2 teaspoon Chopped garlic
6 cup Duck stock
1 tablespoon Butter
One fourth cup Heavy cream
One half cup Grated ParmigianoReggiano
cheese
3 tablespoon Chopped green onions

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In a large saute pan, over medium heat, add the olive oil. When the oil is
hot, add the onion and season with salt and pepper. Saut‚ for 3 minutes, or
until the onions are slightly soft. Add the rice and saute until until it
is evenly toasted. Add the duck rillette and saute for 2 minutes. Add the
garlic and 1/3 of the stock. Bring the liquid to a boil and reduce to a
simmer. Cook for 6 minutes or until almost all the liquid is absorbed,
stirring occasionally. Add 1/3 more stock and simmer for 6 minutes,
stirring occasionally, add the remaining stock and simmer for another 6
minutes or until the mixture is creamy and bubbly. Add the butter, cream,
cheese and green onions. Reseason with salt and pepper. Simmer for 2
minutes and serve immediately.

Yield: 8 to 10 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 20, 1998