Ingredients
- 100g butter
- 1 onion, peeled and finely diced
- 2 cloves of garlic, peeled and sliced
- A good sprig of thyme
- 300g Arborio rice
- A large glass of red wine
- 600ml chicken stock
- 4 leaves of Savoy cabbage, trimmed, washed and shredded
- 2 confit duck legs, skin and bone removed then shredded
- 50g sliced smoked salami, shredded
- 1tbsp horseradish sauce
- 80g Parmesan grated
- Salt and pepper
1 Warm the butter in a pot then add the onions, garlic and thyme.
2 Cover and cook on a very low heat for 20 minutes stirring once or twice.
3 When the onions are soft and translucent add the rice then shortly after, the red wine. Let the wine absorb for a minute or so then add two-thirds of the stock.
4 Bring to a simmer making sure there is no rice around the side of the pot then cook gently for 10 minutes until the rice has absorbed the stock.
5 Add the cabbage and a little more stock and continue to cook until the liquid is absorbed once more.
6 Stirring more frequently add the remaining stock then test the rice, there should be a tiny bite. In total the rice should take about 20 minutes or so.
7 Add the duck, salami, horseradish and Parmesan.
8 Season , taste and serve with a little extra Parmesan and a drizzle of good olive oil on top if you wish.
