Region: Italy
Category: Rice, Couscous, and Other Grains
Season: Any
Difficulty: Medium Difficulty
Although this preparation sounds extravagant, the only thing really 
extravagant is the Muscovy duck breast. They are not sold in supermarkets, excepting Whole Foods market. It’s worth getting for this absolutely delicious risotto which is perfect to impress guests. You can order Muscovy duck breasts from http://www.grimaud.com/duck.htm.
[photo: Clifford A. Wright]
Yield: Makes 4 servings
Preparation Time: 1:15 hours
1/4 cup unsalted butter
1/2 small onion, finely chopped
1 large garlic cloves, finely chopped
1 cup short grain rice (Arborio)
3/4 cup dry white wine
1/2 teaspoon salt
Freshly ground black pepper to taste
3 cups hot or boiling duck or chicken broth
1 1/4 pound Muscovy duck breast
1/2 pound broccoli
1/2 cup freshly grated parmigiano-reggiano cheese
2 tablespoons chopped fresh chives
1. In a heavy, 2-quart saucepan, heat 2 tablespoons butter over medium-high heat and once the butter is sizzling add the onion and garlic and cook until translucent, stirring frequently so the garlic doesn’t burn, about 4 minutes. Add the rice and cook until all the grains are coated, about 2 minutes, stirring.
2. Pour in the wine, add the salt and a little black pepper. Once the wine has been absorbed, add 1 cup of the boiling broth and stir. Once the liquid evaporates, pour in another 1/2 cup broth. Continue adding broth in smaller and smaller amounts as it evaporates and is absorbed and cook until the rice is between al dente and tender, 45 minutes to 1 hour, and sometimes less, and sometimes a little more depending on the rice, stirring almost constantly. If you run out of broth continue with water. Do not cover the saucepan while it cooks and do not rinse the rice beforehand.
3. Meanwhile, preheat a cast-iron skillet or griddle or carbon steel pan over high heat. Season the duck with salt and pepper and cook the duck breast, skin side down first until golden brown, 3 to 4 minutes. Reduce the heat to medium-low and turn. Continue to cook the duck until rare and firm to the touch, about 25 minutes. Keep the duck warm and slice it just before serving.
4. Bring a pot of lightly salted water to a boil over high heat, then cook the broccoli until tender, 6 to 7 minutes. Drain, break up the broccoli into florets and stems and slice the stems. Add the broccoli to the risotto along with the remaining butter and parmigiano cheese. Transfer to individual bowls and top with the sliced duck. Garnish with chives and serve.
Variation:
Note:
Posted: 12/28/2006