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.
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It was ok. I love risotto and I love duck confit. Just not together.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
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