Cooking Foods Italian Recipes – Duck Breast & Venere Risotto

        More details of my recipes are in my books! check on Amazon.com 

Ingredients:

Rice:the black quality “Venere”  (if you cannot find it use a Carnaroli or Arboreo rice)

Duck breast

Extra virgin olive oil

Marine salt

White wine

Balsamic vinegar

Tomato sauce or juice

Carrot

Onion

Garlic

Parsley

Dry mushrooms (porcini)

Black olives

Green peas

Laurel (bay leaf)

Spices in powder (fresh are better): thyme, marjoram, nutmeg, rosemary, white pepper.

Soften the dried mushrooms inside warm water, we use them later on.

The duck breast.

Fry the chopped onion and carrot in two spoons of extra virgin olive oil.

As they fade add garlic and mushrooms.

Add the laurel too.

Put the duck breast in to the pot with its skin down.

Add the spices: thyme, marjoram, nutmeg, rosemary, white pepper.

You have to spread each one of the spices at time.

Rosemary.

Thyme.

Marjoram.

Add a pinch of nutmeg and the white pepper too.

Two or three pinches of marine salt are needed: later on you will check the salinity adding more salt (if necessary).

Distribute the salt on top of the meat.

Let cook the skin side three-four minutes moving horizontally the breast in such way to avoid the garlic to burn, we will do this movement every time is possible, do not capsize the breast for now we want to roast the skin.

After this up side down the breast.

Do it using carefully a fork or a wooden tool, do not pierce the meat.

Cook the meat side three-four minutes.

Drop a part of the chopped parsley.

Again turn upside down the breast: in order to get a crispy skin we will cook its side longer.

Drop a bit of balsamic vinegar on top of the meat.

As we add the balsamic vinegar we cover with a lid: keep close one-two minutes.

Open and turn the breast upside down.

Add half glass of white wine.

Cover with the lid and cook three-four minutes.

Open and stir.

As you see in the picture nothing glued to the bottom of the pot, this because we had carefully and timely moved the meat horizontally. 

Drop the black olives.

Always we keep moving the breast.

Add half glass of white wine.

Cover and cook three-four minutes.

Take the laurel leaves off.

Get out the breast from the pot and keep warm aside.

We are going to cook the risotto inn this tasty sauce.

The “Venere” rice is a special black kind of rice.

Drop all the rice at once.

Stir well in the “soffritto” then add half glass of white wine.

 Cook one-two minutes, then drop one glass of tomato juice and mix; cook three-four minutes.

Add one glass of broth (vegetable or chicken broth).

Since now you have to continuously stir the risotto adding broth when needed; the rice will absorb a quantity of broth two to three times its weigh.

As you see the rice becomes dry you add more broth (half glass a time).

Remember to check the salinity.

Add more salt only if needed and in small quantities a time.

Keep stirring.

After twenty-twentifive minutes the risotto start to be ready.

It is time to drop the green peas (canned), if you use fresh ones please calculate the time they need to cook properly.

Also the green peas have to be mixed well to the risotto.

Add a last half glass of white wine.

Check if the rice is ready “al dente” and the salinity.

With a sharpen knife slice the breast.

Warm it up in a fry pan or in the oven…do not use the microwave or you will overcook the meat!

Make a pleasant presentation of this dish: it deserve it!

Cooking Foods Italian Recipes – Duck Breast & Venere Risotto

More details of my recipes are in my books! check on Amazon.com