Classic Risotto Recipes


Modern twists on time-honoured favourites.


Duck and pistachio risotto


13

What you need

  • [   ] 240 g Riserva 1856 Carnaroli Risotto rice
  • [   ] 20 g butter
  • [   ] 50 g chopped onion
  • [   ] 1 l hot chicken stock
  • [   ] 3 tbs. grated Parmesan
  • [   ] extravirgin olive oil
  • [   ] 1 tbs. chopped parsley
  • [   ] 20 g chopped pistachios
  • [   ] salt
  • [   ] 25 g celery
  • [   ] 30 g carrots
  • [   ] 30 g onion
  • [   ] ½ garlic clove
  • [   ] 12 g shallot
  • [   ] 35 g olive oil
  • [   ] 300 g duck breast (skinned)
  • [   ] 1 glass of white wine
  • [   ] 40 cl duck stock
  • [   ] juice of 1 orange
  • [   ] grated peel of half an orange

Proposed by: Raffaele and Massimiliano Alajmo


20'
4
Very difficult

Our social spaces

How to prepare:

Make the ragu for duck and pistachio risotto: in a saucepan, sauté the chopped onion, celery, shallot and garlic in 35g of oil until softened. Chop the duck and add it together with the orange peel, season to taste and add the orange juice. Cook for 5 minutes, add the wine and cook until it evaporates. Add the duck stock and simmer for 1 hour.

 

 

Preparing the risotto: fry the chopped onion in some oil until softened. Add the rice and fry well until transparent. Add a ladleful of ragù and duck stock and cook until absorbed. Continue in this way for about 16 minutes.

 

 

Remove the risotto from heat and stir in the rest of ragù, Parmesan, butter, parsley and pistachios. Season to taste.


Print recipe

More recipes "Classic Risotto Recipes"

For this recipe:

CARNAROLI