| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | tb | Olive oil |
| 1 | c | Chopped onions |
| Salt and white pepper | ||
| 1 | lb | Arborio rice |
| 1/2 | lb | Duck rillette |
| 2 | ts | Chopped garlic |
| 6 | c | Duck stock |
| 1 | tb | Butter |
| 1/4 | c | Heavy cream |
| 1/2 | c | Grated Parmigiano-Reggiano cheese |
| 3 | tb | Chopped green onions |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIA34 In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the onion and season with salt and pepper. Saut. for 3 minutes, or until the onions are slightly soft. Add the rice and saute until until it is evenly toasted. Add the duck rillette and saute for 2 minutes. Add the garlic and 1/3 of the stock. Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes or until almost all the liquid is absorbed, stirring occasionally. Add 1/3 more stock and simmer for 6 minutes, stirring occasionally, add the remaining stock and simmer for another 6 minutes or until the mixture is creamy and bubbly. Add the butter, cream, cheese and green onions. Reseason with salt and pepper. Simmer for 2 minutes and serve immediately. Yield: 8 to 10 servings Posted to recipelu-digest by molony <molony@scsn.net> on Feb 20, 1998
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”