Duck Dirty Rice Risotto


by Chef Greg Picolo / Redemption Restaurant

Posted on October 18, 2012 at 10:46 AM

Updated Thursday, Oct 18 at 10:49 AM

(Serves 6 or more)

1 cup white wine

4 tbsp. olive oil

2 large onions, diced

1 green bell pepper, diced

2 lg. ribs celery, diced

1 small red bell pepper, diced

3 green onions chopped (Separate white tops from green as they are cooked at different times)

5 cloves garlic, minced

2 pounds Ground Beef

1 pound duck liver

2 roasted duck breasts, roasted and diced

1 pound Arborio rice

8 plus cups Chicken stock (preferably homemade)

2 cups veal demi glace

3 tbsp. Worcestershire sauce

2 tbsp. lite soy sauce

1 tsp. hot sauce

Salt and pepper to taste


Do this step prior to making risotto:

Sauté 1 onion in tbsp. oil, until golden.

Add green pepper, celery and white tops of green onion.

Add beef and cook until beef is medium.

Add garlic, Worcestershire, soy, hot sauce, 3 cups chicken stock and demi. Cook 3 minutes.

Add duck liver and red bell pepper. Cook 2 minutes

Add risotto and cook 2-3 minutes until risotto is tender.

Add cooked duck breast and serve


Sauté onion in 3 tbsp. olive oil until slightly golden color.

Add rice, coat with oil, stirring constantly.

Deglaze with wine.

Add stock 1 cup at a time and while stirring constantly, adding more stock as needed. Cook until rice is al dente (be sure rice is still slightly crunchy as it will be finished in dirty rice sauce.)

Add to sauce mixture and cook until tender.