DUCK RAGU RISOTTO

PREPARATION 120MIN

SERVES 3 SERVINGS

NIVEL ADVANCED

INGREDIENTS

500g ground VG duck meat 

• 280g Carnaroli rice

• 1 onion1.2 L vegetable stock

• 1/2 glass white wine

• Grated gruyere cheese

• Salt and pepper

• 80g pancetta or bacon

• 10g porcini funghi

• 1 red onion

• 1 carrot

• 1 celery stalk

• 1/2 glass of red wine

• 400g peeled tomatoes

• Bay leaf and thyme sprigs

• Olive oil


PREPARATION METHOD

Ragú

Make a brunoise of the carrots, celery and onion, cut the pancetta into small pieces and then sauté the vegetables and pancetta in olive oil. Add the minced duck meat and mix well. Sauté well and add the bay leaf and thyme.

Pour in the red wine and allow the alcohol to evaporate. Add the peeled tomatoes in chunks and the bottom of the vegetables to cover. Season with salt and pepper and simmer for at least an hour.

Risotto

Crush the onion and sauté with a drizzle of olive oil. Add the rice and let it toast for a few minutes, stirring with a wooden spoon. Pour in the red wine and allow the alcohol to evaporate. Gradually add the boiling vegetable stock, stirring from time to time.

Cook the rice for about 15 to 18 minutes, until it is al dente. Season with salt and black pepper. Remove the pan from the heat, add the grated gruyère cheese and mix well, making the 'mantecatura'. Leave to stand for a few minutes and serve with a ladle of duck sauce in the middle of the risotto.



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