RISOTTO WITH DUCK, ORANGE, PINE NUTS
Ingredients:
For 4 persons:
- 400 g Melotti Vialone Nano Semilavorato Rice
- 1/2 kg Duck breast
- 0,8 l vegetable broth
- 30 g Butter
- Half glass of Brandy (o Grand Marnier)
- 2 oranges
- 3 handfuls of Pine Nuts
- 70 g Grated Grana Padano cheese
- salt, pepper, as needed
Preparation
Wash the meat under running water and then dry with kitchen paper. In a pan with butter, brown the meat for a few minutes and then simmer with brandy until it has reduced. Add the juice of the oranges and water until the meat is covered.
Cook at low heat for about 30-40 minutes, adding water if it reduces too much. When fully cooked, add salt and pepper.
Let the duck cool and then drain the remaining liquid, removing skin and fat from the duck. After which, cut into small pieces or strips. While doing this, toast the pine nuts in a pan for a few minutes.
In a saucepan, bring the vegetables broth to a boil. Add the rice, stir, cover, and cook at low heat. When the rice is almost ready, add the duck and a portion of the pine nuts. cream with grated Grana and serve the risotto with the remaining pine nuts and orange zest.
BUON APPETITO!
Mamma Rosetta
Preparation
Wash the meat under running water and then dry with kitchen paper. In a pan with butter, brown the meat for a few minutes and then simmer with brandy until it has reduced. Add the juice of the oranges and water until the meat is covered.
Cook at low heat for about 30-40 minutes, adding water if it reduces too much. When fully cooked, add salt and pepper.
Let the duck cool and then drain the remaining liquid, removing skin and fat from the duck. After which, cut into small pieces or strips. While doing this, toast the pine nuts in a pan for a few minutes.
In a saucepan, bring the vegetables broth to a boil. Add the rice, stir, cover, and cook at low heat. When the rice is almost ready, add the duck and a portion of the pine nuts. cream with grated Grana and serve the risotto with the remaining pine nuts and orange zest.
BUON APPETITO!
Mamma Rosetta
A tasty and rich in fiber grains
Thanks to its craftsmanship it maintains part of the fibers that give it taste and excellent cooking resistance. The result is a slightly more grainy risotto than processed Vialone Nano rice. It is ideal for grainy and tasty risotto, paella and pilaf cooking.
