I wanted to make risotto, and suddenly realized that I didn’t have enough Arborio rice. Arthur suggested that I use some of the Mahogany (Black Japonica) rice that we had around. This is the recipe that resulted. It employs two methods. The first method cooks both of the rices together, and results in a nutty al dente dish. The second method pre-cooks the mahogany rice, giving both rices the same texture in the final dish. I hope that you will enjoy this.
For 6 persons
1 cup of shelled English peas
2 tablespoons of chopped green garlic
1 tablespoon of unsalted butter
1 cup boiling water
2 legs and thighs of duck confit, or 4 legs
½ cup white wine
5 cups of beef broth and cooking water from the peas, combined
(1 cup of beef broth – Method 2 only)
2 tablespoons of yellow onion chopped
4 tablespoons unsalted butter
3 tablespoons vegetable oil
1-½ cups of Arborio rice
½ cup of Mahogany rice
Salt and Pepper to taste
1/3 cup freshly grated Parmesan cheese.
Pre-cooking for Method 2:
- Heat the 1 cup of beef broth until boiling
- Add the ½ cup of Mahogany rice, and boil for 15 minutes.
- Drain the rice and set aside, add any remaining broth to the 5 cups of broth.
Preparing the Risotto
- Melt 1 tablespoon of the butter in a saucepan and sauté the green garlic until soft and giving off its aroma.
- Add the freshly shelled peas, and sauté for 2 or three minutes.
- Add enough boiling water to cover the peas, and boil for five minutes
- Drain peas and set aside, adding the cooking water to the 5 cups of broth
- Roast the duck confit in a 400º oven for 10 minutes. When it has cooled, cut it from the bones and cut into smaller pieces.
- Melt 3 tablespoons of the butter along with the vegetable oil and sauté the onion until translucent.
- Add the Arborio rice (and the Mahogany rice if using Method 1) and sauté for 2 minutes.
- Heat the five cups of liquid (broth, and cooking liquids) so that it is simmering
- If using Method 2, add the partially cooked Mahogany rice and stir into the Arborio rice.
- Add the broth by ladleful (ca. ½ cup) stirring until it is absorbed and then adding another ladleful. Stir the rice to prevent any sticking. This process takes about 20 – 30 minutes.
- When you are down to one ladleful of broth, add the peas, and duck confit pieces and combine into the rice.
- After the final ladleful, add in the additional butter, cheese, and wine. Stir until absorbed.
- Salt and pepper to taste.
I hope that you will enjoy this hearty risotto.