Risotto with Radicchio di Treviso, Duck Confit & Valpolicella

Description By J.P. Samuelson

At a glance
Royal Rose Product

4 to 6 cups chicken stock
1 small onion, diced
2 cups Vialone Nano rice
1 cup Valpolicella (dry red wine)
1/2 cup freshly grated Parmigiano – Reggiano
4 tablespoons unsalted butter
1/2 cup pulled duck confit
1/2 cup Royal Rose Radicchio di Treviso, diced
1 tablespoon unsalted butter, reserved
Salt and pepper, to taste

In a large, heavy saucepan melt butter and saute onion until translucent. Add treviso, stirring until well blended. Add rice and stir until well coated and shiny.

When rice starts to sizzle, add wine and stir until it is nearly evaporated. Add boiling stock, one ladle at a time (4 ounces), stirring constantly.

A stock is absorbed, add another ladle full and keep stirring. Continue adding stock and stirring until rice is cooked “al dente”. Add salt and pepper to taste.

Fold in duck confit and last tablespoon of butter. Top with grated Parmigiano – Reggiano.

Additional Tips
Serve immediately.