Fig and Gorgonzola Risotto with Duck Breast and Port Wine Jus
Total Time45 minutes mins
Servings: 4 people
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
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.
Serving: 100g | Calories: 304kcal | Carbohydrates: 28.2g | Protein: 5.9g | Fat: 14.4g