Name: Tempranillo Risotto with Crispy Duck and Fried Oregano
Yield: Serves 6
Cuisine: French
Ingredients: 9 ounces (270 g) Arborio rice; 2 cups (480 ml) dry white wine; 7 tablespoons (105 ml) olive oil; ½ cup (120 g) butter; ⅔ cup (80 g) finely chopped onion; 2 tablespoons (18 g) finely chopped shallot; 1 (750-ml) bottle Tempranillo red wine or other full-bodied red wine; 2 duck magret duck breasts, ground through a medium die; 1 tablespoon olive oil; 1 tablespoon salt; 6 cups (1.5 liters) White Chicken Stock; 3 tablespoons grapeseed oil; Pepper; Freshly grated nutmeg; Salt and freshly ground black pepper; 4 leaves fresh mint, cut into chiffonade; 2 tablespoons (30 g) butter; 1 cup (250 ml) White Chicken Stock, or as needed; 2 cups (150 g) finely julienned radicchio; 6 tablespoons (40 g) grated Pecorino Romano; Fried oregano leaves (see Notes); 3 tablespoons preserved lemon peel, small diced (home-cured or store-bought; see Notes)

Preparation info

Serves
6

Difficulty
Medium

Appears in

Gabriel Kreuther

By Gabriel Kreuther

Published 2021

About

This is a very rich and satisfying risotto made with the full-bodied wine Tempranillo, from Spain. Why this red? I love the sound of it! Tempranillo. But any relatively inexpensive full-bodied wine will work well. The duck and skin are ground and sautéed until the bits of skin are crunchy and the duck is chewy. It’s got great bite. You’ll need to grind this meat; you can’t chop it in a food processor. If you don’t have a grinder, chop it by hand (freeze the skin for easier chopping) or ask