Tag: olive oil

Ingredients (4 servings):

• 400 g duck hearts
• 1 head of small radicchio or half of a large one
• 250 g (a cup) arborio rice
• 50 ml extra virgin olive oil
• 50 g butter
• 50 g Parmesan cheese
• salt and freshly ground black pepper
• 1 teaspoon of dry thyme leaves
• 1 bay leaf
• 100 ml sweet white wine
• 1-1.5 l chicken stock
• 1 medium onion, I use a red onion

Preparation method:

1. Cut each duck heart in two lengthwise
2. Wash them under running water to remove the remaining blood clots.
3. Chop the onion.
4. Heat the olive oil, add the chopped onions and fry over low-medium heat for about 5 minutes until fragrant.
   

   

5. Add the halved hearts, the dried thyme and bay leaf, salt and freshly ground black pepper
   and keep frying over low heat about 10-15 minutes until the hearts soften and half cooked.
6. Meanwhile, chop the radicchio.
7. Heat up the stock and keep it hot while cooking the rice.
8. Add the chopped radicchio and stir fry in the pot for another 2 minutes, until the radicchio has softened.
9. Add some more olive oil and the arborio rice and fry for another minute or so.
10. Add the wine and start cooking the rice, continuously stirring the pot’s content.
11. When the wine is absorbed
    add a ladle of stock to the pot and keep stirring until the liquid is incorporated.
    keep doing it one ladle at a time until the rice is cooked but still with texture for about 15-20 minutes.
12. Remove the risotto from heat and add the grated Parmesan cheese and the butter and stir them together. Season with salt and pepper to your taste if needed.
13. Serve the risotto topped with chopped parsley and some more grated Parmesan cheese.