PARTNERS
FROM THE MOUTH OF THE ISONZO CARNAROLI RICE, WATERFOWL AND EEL
Ingredients
N 2/3 wild duck legs
N 1 carrot
N 1 onion
N 1 garlic clove
N 1 bouquet garni
N 2 juniper berries
G 50 extra virgin olive oil
G 240 Carnaroli rice
G 200 eel fillet
G 50 butter
L 1 fairly neutral meat stock
Peanut oil to taste
Grated Parmesan to taste
Salt and pepper to taste
Preparation
- Prepare the cooking base by slicing the onion and chopping the carrot into small pieces. Add the garlic and aromatic herbs; place everything into a saucepan along with the oil and allow to sweat.
- Separately, brown wild duck legs (game birds such as mallards, teals, etc.) on both sides in a very hot pan, add them to the cooking base, lightly season with salt and pepper and simmer slowly. If necessary, add some stock for it to cook. Strip the duck legs, and with a knife finely cut them together with the cooking vegetables.
- Toast the rice in a saucepan and, once ready, pour on some stock, keep at a rolling boil and gradually add the stock needed. 5’ before the rice would be done, add the duck sauce.
- Meanwhile, cut the eel fillet into thin strips and fry in peanut oil.
- Stir the butter and Parmesan into the risotto.
- Dish the risotto onto a serving plate, and top off with the fried eel.
Other
ChefAlessandro Gavagna
Wine CouplingLugana Riserva DOC
Other Info Kcal 585* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
