A classic risotto is pretty lame. You gotta “spice it up” a bit with something fancy, then add some meat in there to make it really good. 😎
Presenting… (drum roll please… 🥁🥁🥁) my duck risotto recipe! “QUACK?!” Sorry, I meant, “WHAT!?” Yep, I decided I was going to cook with something a little out of the ordinary. Don’t worry, the final outcome tastes like heaven, I promise! 🥰
The steps are right HERE! 👇
- 1 l chicken broth
- ½ white onion
- 1 scallion
- 2 duck legs, pre-cooked
- Olive oil, for cooking
- Juice of ½ lemon
- 1 cup arborio rice
- ½ cup parmesan shavings
- House of BBQ Experts Texas Spice Mix and Dry Rub, to taste
- Start the grill’s side burner and preheat the unit to 400°F with all burners set to the lowest setting.
- Place a pot on the grill above the side burner and a cast-iron skillet on the grill.
- Pour the chicken stock into the pot and bring it to a boil. Turn down the burner under the pot to the lowest setting.
- Meanwhile, dice the half onion, cut the scallion into small rings and shred the duck legs. Set aside.
- Pour the olive oil into the pan, then add the onion. Let it brown.
- When the onions have turned a nice color, add the rice to the pan. Cook for 1 to 2 minutes and deglaze with lemon juice.
- Add the hot chicken stock to the pan and stir frequently.
- Once the rice has absorbed all the stock, add the shredded duck and parmesan to the dish. Sprinkle with Texas Dry Rub and let it cook until the meat is done, stirring occasionally.
- Garnish the risotto with slices of scallion, then serve and enjoy!