Risotto with duck
Preparation 20 min, cooking 50 min, medium difficulty
350 g of rice, 1 chest and the offal of a duck, 4 peeled tomatoes, 1 onion, 1 carrot, 1 stick of celery, 1 L of meat broth, the glass of wine dry white, 80 g of grated parmesan, 40 g of butter, 1/2 glass of extra virgin olive oil, salt and pepper
After carefully cleaning the offal, cut them into small pieces and do the same with the duck breast. Pour the oil into a saucepan and brown the peeled and chopped onion, carrot and celery, cleaned and chopped, then add the peeled tomatoes, mashing them with a fork.
Keep on the fire for 5 minutes, stirring with a wooden spoon, then pour the duck breast into the pan and let it cook over high heat. Season with salt and freshly ground pepper, pour in the wine and, after a few minutes, lower the heat and cook over moderate heat for about half an hour.
After this time, pour the rice into the saucepan, mix and cook, adding the broth a little at a time and stirring constantly.
When cooked, obtained a soft risotto, stir in the butter and grated cheese, adjust the salt if necessary and bring to the table.