Simple because there’s no need to prepare additional fillings. For this risotto, you’ll need roasted duck (for example, this recipe) or any other poultry: roasted chicken, turkey, etc. The main thing is to save the juice from roasting and some meat.
- 200 g Arborio rice
- 250 ml dry white vermouth or wine
- 1 celery stalk
- 3-4 garlic cloves
- 1 onion
- olive oil
- a bunch of fresh basil (or dried, 4-5 tbsp)
- a small pinch of saffron
- roasting juices or broth (about 400-500 ml)
- 150 g meat
- sea salt
Reheat the broth or roasting juices (if very fatty, dilute slightly with water). It must not be cold; otherwise, the risotto won’t cook properly. Slice the cooked meat from the roasted duck.
Dice the celery stalk, garlic, and onion. Heat a pan, add a generous amount of olive oil, and sauté the celery, basil, onion, and garlic. Cook until the onion turns white and everything becomes slightly soft, without forming a golden crust. Wait until a strong aroma develops. This is called soffritto. Add the rice, stirring constantly.
Once the rice absorbs the oil and turns translucent, pour in the wine. Keep the heat high, stir the rice, and let the wine evaporate. When the liquid is nearly gone, add a bit of salt and saffron.
Pour in the broth, reduce the heat to just below medium, and stir the rice constantly as the broth evaporates. Once it’s absorbed, add another ladle of warm broth and repeat. This process takes about 10–20 minutes; taste the rice to check. When it’s slightly undercooked but almost ready, add the sliced meat, stir, turn off the heat, cover with a lid, and let rest for 2–3 minutes.
No need to add butter since the duck is already fatty. You can sprinkle with Parmesan cheese for a finishing touch.
