Thursday, February 3, 2011

Risotto with Duck Confit, Porcini Mushroom, Red Pear and Arugula

Both my girls just got braces yesterday and we have some sore mouths and teeth in the house.  So, we are in need of soft foods.  Fortunately, risotto ranks high on our list of go to meals.  And it is high on my list of 'good opportunity to use up stuff in the freezer' foods.  This made a large batch, enough for four and leftovers for lunch.


2 Duck Confit Legs (I had in my freezer a pkg from Grimaud Farms) 
1/2 cup Dried Porcini mushrooms, soaked in a jar of hot water
1 Red Anjou Pear
2 Cups baby arugula


2 cups Carnaroli rice
2 tbsp olive oil
2 shallots, minced
1 garlic clove, minced
3/4 cup white wine
7 cups (approx) chicken stock combined with liquid from soaking the porcini mushrooms and I used a porcini mushroom bouillon
3 tbsp Mascarpone cheese
2/3 cup freshly grated parmesan


Gently fry the duck confit legs in a cast iron skillet, just until heated through.  Cut duck into small pieces or shred with your hands.  Discard skin.
Chop porcini mushrooms
Peel and dice pear


Heat olive oil in a large pan.  Add shallots, garlic and porcini and saute until softened.  Add in rice, and stir until rice sounds like it is whistling.  Deglaze pan with white wine.  When wine is almost fully evaporated, start the broth addition ladling enough to cover the rice completely.  Stir, let simmer until almost dry and repeat.  Continue doing this stirring the rice only once each time you add in more broth.  When risotto is about half way done, stir in the duck confit, and continue cooking until risotto is al dente.  Then stir in mascarpone, then pear, then parmesan and then finally the arugula.  Serve with a drizzle of balsamic glaze or in my case balsamic and fig condiment.  Stellar!

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