Pumpkin Risotto with Duck Confit and Parmesan
Charlie Palmer — Flavors of the USA. Total time: 1hr to 2hr. Preparation time: 20 minutes. Cooking time: Under an hour. Difficulty: Average. Chef's Note: The colors and rich flavors make this an obvious fall dish. The mellow pumpkin, the preserved duck confit, and even the fruitiness of the Riesling help make it a very festive addition to Thanksgiving entertaining. It is what I call a "loose" risotto, as it is much soupier than the traditional creamy risotto. Don't hesitate to serve this risotto without the duck confit. In fact, if you want to serve it as a first course to be followed by a roast or other meat dish, it might be best standing alone.
⏱️ Prep: 20 min
Ingredients
| 1 | Pumpkin | |
| 2 | medium white onions | |
| 2 tbsp | 30 ml | olive oil |
| 1 tbsp | 15 ml | coarse salt |
| 0.5 tbsp | 7.5 ml | grated nutmeg |
| 0.5 tbsp | 7.5 ml | white pepper |
| 200 ml | Riesling or other white wine | |
| 3 | confit Duck legs | |
| 1.75 l | chicken stock | |
| 5 tbsp | 75 ml | unsalted butter |
| 375 ml | Arborio Rice or other Italian risotto rice | |
| 3 tbsp | 45 ml | finely chopped parsley |
| 125 ml | grated Parmigiano Reggiano (parmesan) |
Instructions
Method
Preparing the pumpkin
- Peel and seed pumpkin. Cut it into 1-inch dice and set aside.
- Peel onions and cut into 1/2-inch dice. Divide in half and set aside separately.
- Heat oil in a medium saucepan over medium heat. Add the pumpkin, half of the onion, 1 tablespoon salt, nutmeg, and 1/2 tablespoon white pepper. Cook, stirring frequently for about 7 minutes, or until pumpkin is tender.
- Stir in the wine and cook for 15 minutes, stirring occasionally.
- Remove from heat and allow to cool. When cool, place in a food processor fitted with the metal blade and process until smooth. Scrape from the bowl and set aside.
Preparing the duck
- Remove any skin, bone, sinew, or fat from the duck legs. Pull the meat apart into small pieces.
- Place in a small saucepan over low heat and allow to just warm. Turn off heat. Cover and leave pan on burner to keep meat warm.
Preparing the rice
- Bring stock to a boil in a medium saucepan over medium heat. Immediately lower heat to just keep stock hot.
- Melt 2 1/2 tablespoons butter in a medium, heavy-bottomed saucepan over medium heat. Stir in the rice and remaining onion and cook, stirring with a wooden spoon, for 5 minutes, or until butter begins to brown and onion is translucent.
- Immediately add about 1 1/2 cups hot stock, or enough just to cover the rice. Simmer gently, stirring occasionally and adding stock, 1 cup at a time, every 3 minutes. After 10 minutes, stir in the pumpkin puree and simmer for another 9 minutes, continuing to add stock every 3 minutes. At this point all of the stock should have been used.
- Add remaining 2 1/2 tablespoons of butter, parsley, and salt and pepper to taste.
- Cook, stirring constantly, for about 3 minutes, or until butter is completely absorbed. Taste and adjust seasoning.
Serving
- Spoon equal portions into each of 6 warm, flat soup bowls.
- Place a mound of duck confit in the center of each serving.
- Sprinkle some cheese over the top and serve immediately.