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Asparagus and Leek Risotto with Dried Duck Magret
Risotto aux Asperges et au Canard Sèché
A Recipe From: Dordogne (via Italy...)
A French version of the Italian classic where leeks stand in for onions and dried duck breast for prosciutto. And there is butter!

Skill Level: Easy
Serves: 4

Bring chicken broth to a boil in a saucepan and keep war. Melt butter and oil in a stockpot over medium heat. Add leek and sauté about 5 minutes, until it is tender. Add rice and stir for two minutes so that the rice is coated with oil and almost becomes translucent. Add wine and simmer until it is absorbed, stirring constantly (about 5 minutes). Add 1/2 cup of broth, simmer and stir until absorbed. Add another 1/2 cup of broth and repeat the process. Add the asparagus, another 1/2 cup of broth and repeat the process. Continue adding the broth, 1/2 cup at a time, and stirring until the rice is tender and creamy (about 25 minutes). Remove from heat. Stir in dried duck, parmesan, parsley, salt and pepper to taste.

Sylvaine's tips
Wait until the end of the process to season the risotto: the stock, the meat and the cheese all bring some saltiness to the dish. You can then add salt and pepper to suit your personal taste.

Recipe Contributed By
Joie de Vivre

Recipe Category: Pasta

5 cups chicken broth Available Online
2 tbsp butter
2 tbsp exra-virgin olive oil Available Online
2 leeks, white and pale green parts, thinly sliced
1 1/2 cup arborio rice
1/2 cup dry white wine
1 lb pencil-thin green asparagus, trimmed, cut in 1/2 inch pieces
2 oz dried duck magret, diced Available Online
3 tbsp grated Parmesan
2 tbsp chopped fresh parsley
Salt and pepper

Wine Pairings

wine Sancerre

wine Sauvignon Blanc

Items Available For This Recipe

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