Duck and Peach Risotto

Ingredients

• 2 pieces duck breast
• 300 grams ri risotto rice
• 2 pieces peach
• 1.2 liters chicken broth
• 1 piece onion
• 2 pieces garlic clove
• 100 ml white wine
• 2 tablespoons olive oil
• 30 grams butter
• 50 grams Parmesan cheese
• to taste salt
• to taste black pepper

Cooking instructions

1. Prepare the broth and ingredients — Warm the chicken broth on low heat in a saucepan and finely chop the onion and garlic. Peel and dice the peaches, setting aside some thin slices for garnish.
2. Sear the duck breast — Score the skin of the duck breasts, season with salt and pepper. Heat olive oil in a pan over medium heat and sear duck breasts skin-side down for 6-7 minutes until crisp. Flip and cook 2-3 minutes more. Remove, rest, then slice thinly.
3. Cook the risotto base — In the duck fat and remaining olive oil, sauté onion and garlic until translucent. Add the risotto rice and stir for 2 minutes to toast.
4. Add wine and gradually broth — Pour in white wine, stirring until absorbed. Add warm chicken broth one ladle at a time, stirring frequently and allowing liquid absorption before adding more, cooking for about 18-20 minutes until rice is creamy and al dente.
5. Incorporate peaches and finish risotto — About 5 minutes before the risotto is done, stir in diced peaches. Remove from heat, mix in butter and grated Parmesan cheese. Adjust seasoning with salt and pepper.
6. Serve — Plate the risotto and top with sliced duck breast and reserved peach slices. Serve immediately.