| 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”