After we enjoyed our Braised Wild Duck with Olives, the other day, there were lots of good bits still on the bird to strip off, and some of the juices and vegetables left over, so after dinner I put all this in the fridge, and covered the carcase in water in a pan, brought it to the boil and left it to simmer on the Rayburn for an hour or two or three.
Thus for lunch the next day it was risotto. Not perhaps the worlds most authentic risotto but authentic in the sense that I am sure risotto started in just this way – as a dish that made the most of a few leftovers and it effectively halves the cost of the duck as it doubles the meals you get from it!.
Here is a basic recipe for a perfect risotto to which you can add whatever leftovers you want. I made it using my duck stock and then stirred in the leftover bits of duck meat and vegetables and the gooey sauce at the end of cooking time.
Risotto alla parmigiana
Prep Time: Less than 30 mins | Cook Time: 10 to 30 mins | Serves: 2
50g/2oz unsalted butter
1 large onion, finely chopped
A splash of white wine
100 g/4 oz arborio or carnaroli rice (or even pudding rice if you are stuck)
c 225 ml/8fl oz good preferably home made stock – duck/chicken or whatever you have.
c 3 tbsp freshly grated parmesan
salt and freshly ground white pepper
1. In a wide heavy pan, gently fry the onion in about half of the butter, until just softened but not browned.
2. Heat your stock and keep it ready in a separate pan on a low heat. Add the wine to the onions, turn up the heat and bubble to reduce until almost evaporated.
3. Add the rice and stir it into the buttery mixture until properly coated, then add a ladle of the hot stock. (I like to use a good wooden spoon with a flat edge to make sure I don’t miss any rice sticking to the bottom.) Keep stirring and allow the rice to absorb the stock before adding another ladleful. Keep adding ladles of stock as it is absorbed, stirring well each time.
4. Remove the risotto pan from the heat when the rice is just about tender, but is still pretty loose and sloppy. Cover and allow to sit for a minute or two.
5. Stir in about half of the parmesan and the remaining butter. Season to taste with a little salt and freshly ground white pepper and stir well so that the risotto is glossy and smooth and is still loose enough not to fall off the spoon.
6. Serve in deep plates and offer more Parmesan to sprinkle on.