Risotto with duck fillet and ratatouille recipe
 
 
Recipe type: Main Dishes
Cuisine: Italian Cuisine
Ingredients
Risotto
  • 50 g Arborio rice
  • 15 g butter
  • 15 g onion
  • 30 g white dry wine
  • 15 g Parmesan
  • 200 g chicken stock
  • Salt
  • Ground black pepper
Vegetable ratatouille:
  • 15 g courgettes
  • 15 g egg-plants
  • 20 g red bell pepper
  • 10 g onion
  • 5 g sugar
  • 5 g vinegar
  • 1 thyme branch
  • Cherry tomato branch
  • 10 g oil
Grilled duck fillet:
  • 150 g duck fillet with skin
  • 1 rosemary brunch
  • Salt
  • Ground black pepper
  • 10 g oil
  • 10 g black balsamic vinegar
Instructions
Risotto
  1. Cut onion into small dices and brown.
  2. Add rice, stir, add wine and boil down a bit.
  3. Cook al dente on a small fire, constantly stirring.
  4. Season with salt and pepper.
Vegetable ratatouille:
  1. Cut all vegetables into big sticks and roast in oil until half cooked with adding sugar, vinegar and thyme.
Grilled duck fillet:
  1. Marinate duck fillet in salt, pepper, rosemary and balsamic vinegar.
  2. Medium grill.
Serving:
  1. Heap risotto on a plate and sprinkle with Parmesan.
  2. Heap ratatouille on a plate and put tomato cherry branch on top.
  3. Cut duck fillet into thin slides and put near risotto in a semicircle.
Recipe by Food'n'chef at https://old.foodnchef.com/rizotto-s-file-utki-i-ratatuem/