Risotto with duck and Raspberry
Instructions
Cut the meat into very small pieces.
Put in a casserole the Sage, garlic, Juniper, a bit of onion, celery and carrot; Add 2 tablespoons oil and FRY.
Add the meat, fry it, add salt, pepatela, sprinkle with wine and vinegar, season with Worcestershire sauce and cook for a few minutes and pan-focus.
Pour half the hot broth, cover and simmer for about 40 minutes.
Remove after 15 minutes with aromatic vegetables.
In a Pan fry the onion chopped, remaining with 30 g of butter and 1 tablespoon oil, add the rice, toast and continue to cook together, as they absorb, more broth and stirring often.
About halfway through the cooking, add the duck sauce and after a few minutes the crushed raspberries with the prongs of a fork.
Before removing from heat stir a knob of butter and, as required, a spoonful of fresh raspberries cut in half.
For an even more United special risotto al ragù d'anatra 100 g of red currant juice.
Ingredients and dosing for 4 persons
- 350 g of rice
- 250 g of duck meat
- 1 trash of ripe raspberries
- 1 onion
- 1 stalk celery of small
- 1/2 carrot
- 1 leaf sage
- 1 clove of garlic
- 1 berry juniper
- 100 cl of broth
- 5 tablespoons of dry white wine
- 1 tablespoon of wine vinegar
- 2-3 drops of worcestershire sauce
- 50 g of butter
- 3 tablespoons of olive oil
- Salt
- Pepper