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Risotto with Breast of Duck and Dried Plums

25.09.2017

4 Servings

  • 1–2 large onions
  • olive oil
  • Welschriesling or Furmint
  • salt, pepper
  • 1 cup of risotto rice per person
  • 1 breast of duck or remains from the Martini or Christmas goose
  • dried plums
  • Port (simple Ruby-quality is sufficient)
  • soup
  • cream
  • flakes of butter
  1. Chop onions, simmer in olive oil until translucent, pour minimum of 1/4l white wine, boil completely down, add risotto rice and simmer over low heat until translucent.
  2. Pour soup, add (previously roasted) breast of duck or remaining roasted goose and chopped dried plums to taste and let simmer.
  3. Shortly before the risotto rice is done, complete with liquid cream if desired. At the end, season to taste with a dash of port, toss in butter flakes and a little parmesan, let simmer for 2–3 minutes and serve.

Goes very well with our barrique-red wines! Our tip: Blaufränkisch Reserve or Shiraz.

Weinbegleitung

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