Nutrition Facts
4 servings
4
Recipe for Risotto with duck confit, green asparagus, and parmesan.
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Discover a risotto recipe with duck confit, green asparagus, and parmesan, perfect for a dinner. Travel between tradition and modernity with this nuanced recipe, combining the melting texture of duck confit and the delicacy of seasonal asparagus. Sprinkled with parmesan, this risotto will delight the most discerning palates!
Ingredients
4 Confit duck legs
320 Risotto rice
1 Shallot
Tips of green asparagus
½ White wine
10 Butter
1 Vegetable broth
1 Rosemary
100 Parmesan
Directions
1
In a large, wide-bottomed pot, melt the butter over medium heat and add the chopped shallot, cooking until it turns golden.
2
Prepare the vegetable broth.
3
Add to the sautéed shallot the rice and the white wine, then wait for the rice to become translucent. Pour in the broth and add the sprig of rosemary. Season the mixture and cover for 30 minutes, stirring gently occasionally.
4
Meanwhile, cook the asparagus tips in boiling water and place the duck legs in the oven.
5
When the rice is cooked enough, remove the rosemary sprig and add the parmesan.
6
To finish, once the mixture is nice and creamy, remove from heat and place in beautiful shallow dishes. Add the cooked green asparagus tips, a little more Parmesan for those who love it, and especially the duck leg confit that has been cooked in the oven and nicely browned. All that's left is to enjoy!
Ingredients
Ingredients
4 Confit duck legs
320 Risotto rice
1 Shallot
Tips of green asparagus
½ White wine
10 Butter
1 Vegetable broth
1 Rosemary
100 Parmesan
Directions
Directions
1
In a large, wide-bottomed pot, melt the butter over medium heat and add the chopped shallot, cooking until it turns golden.
2
Prepare the vegetable broth.
3
Add to the sautéed shallot the rice and the white wine, then wait for the rice to become translucent. Pour in the broth and add the sprig of rosemary. Season the mixture and cover for 30 minutes, stirring gently occasionally.
4
Meanwhile, cook the asparagus tips in boiling water and place the duck legs in the oven.
5
When the rice is cooked enough, remove the rosemary sprig and add the parmesan.
6
To finish, once the mixture is nice and creamy, remove from heat and place in beautiful shallow dishes. Add the cooked green asparagus tips, a little more Parmesan for those who love it, and especially the duck leg confit that has been cooked in the oven and nicely browned. All that's left is to enjoy!
Notes
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ppvleo
The rice is overcooked and lacks flavor.
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