DUCK CONFIT RISOTTO

Ingredients

• 2 Duck leg confit
• 2 Cups Chicken Stock
• 1 Cup + a good splash of Dry Red Wine (pinot noire is good)
• 1 Cup dried shitake mushrooms (Optional)
• 2 Tbsp Olive oil
• 3 Tbsp unsalted butter
• 1 Cup Arborio or Carnaroli Rice
• ¼ Cup grated parmesan 
• ½ onion finely chopped
• 1 Tbsp Thyme

Steps

1. Rehydrate mushrooms in boiling water for 30-40 minutes 
   Remove mushrooms, chop into smaller pieces and set-aside. DO NOT DISCARD the liquid.  (should you not have dried mushrooms, skip this step... remains delicious)
2. Add broth, red wine, mushroom water (optional), and thyme to a saucepan and bring to a simmer.
3. Place a wide rim pot or deep pan over medium heat
   Add oil and sweat the onions until translucent and soft. Add the rice and stir frequently, ensuring rice does not stick to the bottom (60-90 seconds)
4. Once rice is translucent, add a good splash of wine, let the rice absorb the wine. Once the juices are fully absorbed ladle in the broth/wine mixture until the liquid barely covers the rice. Stir slowly, ensuring rice does not stick to the bottom of the pan, ensuring you are gentle when you stir.  
5. Repeat the process of adding broth every time the liquid is almost fully absorbed by the rice.  (this requires patience and that you constantly monitor the rice)
   Over time the rice will swell to almost 4 times its original size. 
   When the rice is al dente, 25-30 minutes, stir in butter then the cheese finally stir in the chopped mushrooms and cover. 
   Note that if the risotto appears dry, stir in a few spoonfuls of broth. 
6. Heat a pan over medium heat. Once hot add the duck confit top-down to crisp the skin and heat the meat. Once nice and crispy. Remove the legs and cut the thigh away from the drumstick.

7. Shred the meat from the thigh into small/medium size chunks and stir this into the risotto

8. Spoon risotto on a plate, lay the confit drumstick and surround the plate with shavings of parmesan. 

    

   Optional .. drizzle the plate with an aged balsamic vinegar

   Enjoy!

    

   Bon Appétit