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Duck Risotto with Peas and Black Truffles
Risotto de Canard aux Truffes et aux Petits Pois

Serves: 4 : 4

Remove skin and bone from confit; dice or shred the duck meat and set aside. In a large heavy-bottomed sauce pan, sauté the onion and garlic in olive oil until golden. Add the rice and stir until well coated and translucent. Add the wine and cook until evaporated. Add duck meat and mushrooms; stir in one cup of hot stock and simmer gently. When the stock has been absorbed, add another cup, and continue this way through the 18-20 minutes of cooking time. As you stir in the last cup of stock, also add the frozen peas and the truffle peelings. When the rice is cooked, stir in the cheese; add salt and pepper to taste. Remove from heat; stir in the truffle oil, cover and set aside for 2 minutes before serving.

Recipe Contributed By

Recipe Category: Pasta

2 duck legs confit Available Online
Salt and pepper
2 tbsp grated parmesan
1 oz peelings of black truffle Available Online
8 oz frozen peas
8 oz button mushrooms, sliced
4 cups heated chicken stock
1/2 cup dry white wine
12 oz Arborio rice
1 clove garlic, diced
1 yellow onion, chopped
2 tbsp extra-virgin olive oil Available Online
2 tbsp black truffle oil (optional) Available Online

Items Available For This Recipe