duck confit with risotto for lunch today. It is a simple, delicious meal. This is a basic risotto recipe and you could flavour with almost anything - sauteed fresh vegetbles, some spinach, simply with saffron (for Risotto Milanese). This is a recipe for one. I find that risotto freezes quite well and have put it in the freeze in individual portions for a quick meal if you want to make a larger amount.
I have been espousing the virtues of duck fat. It is liquid at room temperature and imparts a nice earthy flavour.
2 t duck fat
1 T finely diced shallots
1 t finely chopped garlic
1/3 c arborio rice
1 1/3 c heated chicken broth, approx.
2 T grated parmesan cheese
1/4 c duck confit, shredded
Saute the shallots and garlic in duck fat until almost but not browned. Add rice and saute until it glistens. Add about 1/2 c of the chicken stock and simmer until it has been absorbed. Continue to add chicken stock in small portions until the rice is tender. Add the duck confit and parmesan cheese and heat until warmed. Serve immediately.