Servings: four as a first course; two as a main course.
For this recipe you can make your own duck confit or buy it from a specialty store (such as D’Artagnan). The confit practically melts into the rice during cooking, adding to the creaminess of this risotto. If you’ve made a stock from the duck bones, use it here for added flavor depth. Remember, confit is salty, so don’t add any more salt until near the end.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
It was ok. I love risotto and I love duck confit. Just not together.
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?