Duck risotto with cabbage, salami and red wine

Duck risotto with cabbage, salami and red wine.   Photograph: Alan Betson / The Irish Times
Duck risotto with cabbage, salami and red wine. Photograph: Alan Betson / The Irish Times
Serves: 4
Course: Main Course
Cooking Time: 0 hr 40 mins

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.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford