Holy F*cking Oh My God..

· by · in Older Stuff. ·

.. dinner tonight was amazing.  And totally by accident.  

I have no witty quips or delightful slights of tongue here, just pure “hey this sounds good I’m gonna do it”…
Dolce gorgonzola risotto (w/parmesan) with braised duck legs, red-wine caramelized onions, and basil.  
Ok seriously-  braise two duck legs in sauteed onions, celery, chicken broth, and red pepper flakes for like ehh… two hours.  
Remove legs.  Strain resulting broth but keep.
Make risotto.  Use strained broth as part of your broth.  Mix in shredded parmesan and dolce gorgonzola when finished.
Caramelize onions.  Add a touch of sugar and bold red wine.  Reduce.  Mmmmmm tasty. 
Shred duck leg meat. 
Finely chop basil.  Preferably in ribbons.  It’s prettier.  
Combine in bowl:  risotto, red-wine onions, shredded duck meat, basil. 
Stir.
Eat.
Procreate.  
Thank me later.
Leave out details.  

5 responses to “Holy F*cking Oh My God..”

  1. WOW!! That sounds amazing. You are really enhancing your pallet. You definitely are taking after your Nana. She was into French cooking. Our hats off to you! You keep this up and Jan will not let you leave after the Holidays!

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  3. That sounds incredible.

    Question: Did you cool off your broth before using it in the risotto? The reason for my question is that anytime that I have used warm broth for risotto, the broth boils off too quickly which has left me with slightly undercooked rice.

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  4. No, you want your broth to be warmer. If your broth is boiling off too quickly your heat is too high. You'll want a medium heat, it may not boil at the time (or just a simmer) but the lower heat will release the starch in the rice without the broth boiling off too quickly.

    Basically it's like rendering the fat from bacon. Bringing something up from a lower heat will allow the starch to release from the rice. Just keep stirring, the broth will slowly absorb and it will be come creamy.

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