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 Duck and Artichoke Bottom Risotto |
Ingredients
- Duck and Artichoke Risotto
- 2/3 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
- 1/2 cup dry, white wine
- 2 1/4 cups chicken stock
- 1 small onion
- 2 tsp butter
- 1/2 cup (2oz, 60gr) Parmesan cheese - freshly grated
- 1 1/2 - 2 cups leftover roast duck
- 1/2 cup chicken stock
- 1/3 cup sliced green olives
View Full Recipe at Thyme for Cooking, the Blog
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