John Myers
Contents
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Ingredients
Fig and gorgonzola risotto
- 2 Shallots
- 300 g Risotto rice
- 2 tbsp Olive oil
- 2 tbsp Chicken broth
- 200 ml White wine
- 3 Figs
- 2 tbsp Pine nuts
- 100 g Gorgonzola
- Salt
- Pepper from the grinder
Duck breast with port wine jus
- 4 Duck breasts
- Salt
- Pepper from the grinder
- 1 tbsp Olive oil
- 200 ml Port wine
Instructions
- Peel shallots and finely dice. Heat 1 tablespoon of oil in a saucepan. Sauté shallots and rice in it while stirring for 1–2 minutes until translucent. Deglaze with a little wine and a little broth so that the rice is covered. Simmer over low heat, stirring frequently.
- When the liquid has been absorbed, gradually pour in the wine and the rest of the broth, stirring occasionally. Do not add the next portion of liquid until the rice has absorbed the liquid. Cook for a total of 30–35 minutes, until the rice is soft. Cut the gorgonzola into small pieces. Just before the risotto is done cooking, stir in the Gorgonzola, season with salt and a little pepper.
- Wash the figs and cut into wedges. Heat 1 tablespoon of olive oil in a non-stick pan. Roast the pine nuts in it until golden brown, then add the fig wedges and toss briefly. Remove. Finally fold in the fig wedges and pine nuts loosely
- Cut the skin of the duck breasts into a diamond shape and fry them in hot olive oil on each side (first on the skin side) for about 6-8 minutes until they are pink. Boil the meat stock with the port wine.
- Serve the fig gorgonzola risotto with duck breast and port wine jus.
Nutrition
Serving: 100gCalories: 304kcalCarbohydrates: 28.2gProtein: 5.9gFat: 14.4g
