Risotto With Duck Confit

1. 1

   Place the mushrooms in a small bowl and cover with boiling water.

2. 2

   Pour the broth into a saucepan and keep it hot but not simmering as you prepare the risotto.

3. 3

   In a large, deep saute pan, heat oil and 1 tablespoon of butter over medium heat.

4. 4

   Add the onion and cook, stirring, until just soft.

5. 5

   Add the rice and cook, stirring, 1 minute.

6. 6

   Add the broth, 1/2 cup at a time, stirring constantly and adding more broth when the previous addition has been absorbed.

7. 7

   Continue stirring and adding broth until the rice is just al dente, 20 to 30 minutes.

8. 8

   Drain and chop the mushrooms and stir them into the rice.

9. 9

   Stir in the duck meat and cook until heated through.

10. 10

    Remove the pan from the heat and fold in the remaining 7 tablespoons butter.

11. 11

    Stir in the Parmesan, adjust seasoning and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.