Duck And Artichoke Risotto

• About 4oz chopped smoked duck
• 10oz artichoke hearts, quartered
• 1 cup onion
• 4 cups poultry broth (I used chicken)
• 1 cup Arborio rice
• 1 teaspoon herbs de Provence (somewhat scant)
• 1/3 cup of reduced blackberry sauce
• 2/3 cup of red wine
• 3 tbs of parmesan

1. Keep the broth on med lo
2. Sautee the onions on medium until softened. Add the risotto until it is chalky (it will go from medium white to white). Add the wine and blackberry sauce and cook on med to med-hi heat until the liquid gets mostly absorbed then proceed to add 1/2 or so cups of broth and stir again until most of the liquid gets absorbed. The blackberry sauce is going to make the risotto a bit thicker than usual but still follow usual risotto instructions. You should get to the point when you use a wooden spoon to divide the risotto and only a film of liquid is left - don't let it burn. Add more broth until you taste a piece and it is al dente (a bit of crunch but not mealy). We used all four cups of broth. Remove from the heat. Add the herbs and stir to mix. Add the duck and the artichokes and parmesan. Stir to mix the flavors. Let stand off heat if you like for a few minutes for the flavors to mingle, stir and serve. You will end up with a savory-sweet risotto, French style I suppose, that is on the purple side but very tasty.

duck, hearts, onion, poultry broth, arborio rice, herbs, blackberry sauce, red wine, parmesan

Taken from www.epicurious.com/recipes/member/views/duck-and-artichoke-risotto-52624891 (may not work)