List of Ingredients
- 3/4 LB. of Carnaroli rice
- 2/3 LB. of duck breast
- 1 orange
- 1/2 white onion
- Vegetable broth
- Grated cheese
- Dry white wine
- Extravirgin olive oil
- Salt
Method
Peel and chop the onion and lightly sauté it for 2 minutes in a saucepan with a little olive oil. Add the rice, brown it for 3-4 minutes, then add 1/2 cup of wine and let it evaporate. Cook for about 15 minutes, gradually ladling in the vegetable broth (about 1 quart).
Peel the orange with a peeler, keeping only the colored part of the rind. Cut into thin strips, blanch in boiling water for 1 minute, and drain. Drizzle with a little olive oil. Cut the duck breast into very small cubes and sauté it in a pan with a pinch of salt for 2 minutes. Add a splash of wine and let reduce, then turn off the heat, to obtain the ragù. Juice the orange.
Mix the risotto with 3-4 tablespoons of olive oil, the orange juice, and plenty of grated cheese. Serve the risotto topped with the ragù and orange zest, garnishing with marjoram leaves, as desired.