Duck Rillette Rissotto

• 1 tablespoon olive oil
• 1 cup chopped onions
• Salt and white pepper
• 1 pound Arborio rice
• 1/2 pound duck rillette
• 2 teaspoons chopped garlic
• 6 cups duck stock
• 1 tablespoon butter
• 1/4 cup heavy cream
• 1/2 cup grated Parmigiano-Reggiano cheese
• 3 tablespoons chopped green onions

1. In a large saute pan, over medium heat, add the olive oil.
2. When the oil is hot, add the onion and season with salt and pepper.
3. Saute for 3 minutes, or until the onions are slightly soft.
4. Add the rice and saute until until it is evenly toasted.
5. Add the duck rillette and saute for 2 minutes.
6. Add the garlic and 1/3 of the stock.
7. Bring the liquid to a boil and reduce to a simmer.
8. Cook for 6 minutes or until almost all the liquid is absorbed, stirring occasionally.
9. Add 1/3 more stock and simmer for 6 minutes, stirring occasionally, add the remaining stock and simmer for another 6 minutes or until the mixture is creamy and bubbly.
10. Add the butter, cream, cheese and green onions.
11. Reseason with salt and pepper.
12. Simmer for 2 minutes and serve immediately.

olive oil, onions, salt, rice, duck rillette, garlic, duck stock, butter, heavy cream, cheese, green onions

Taken from www.foodnetwork.com/recipes/emeril-lagasse/duck-rillette-rissotto-recipe.html (may not work)