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.
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