Risotto—rice cooked with broth to a creamy consistency—is a blank canvas, perfect for creating a dish that has your unique fingerprints. But with all the things I can imagine adding to risotto, I can think of nothing better than DUCK: duck legs, duck breast, and DUCK FAT! Even better than truffles or squid ink or butternut squash.

Duck is slightly tricky to cook, but a classic risotto makes matters easy. Duck legs need to be cooked long and slow (think duck confit).

Continue reading Duck Duck Risotto! at Our Italian Table.