- 400 g smoked duck or smoked chicken breast fillets
- 1 medium onion, finely chopped
- 2 T olive oil
- 1 garlic large clove, crushed
- 300 g risotto rice
- 1⁄2 cup dry white wine
- 100 g fresh asparagus spears
- 4 cups chicken stock
- Sea salt and freshly ground black pepper, to taste
If using duck breasts, place skin-side down in a cold pan and fry over a medium heat for 2–3 minutes to render the fat. Remove from the pan and set aside.
Gently cook the onion in the olive oil until very soft and pale golden. Stir in the garlic and rice. Once the rice is well-coated with the onion, pour in the wine. Cook, stirring, until the wine is absorbed.
Trim the asparagus, reserving the trimmings. Bring the stock to the boil and blanch the trimmed asparagus in the stock for barely a minute. Remove using a slotted spoon and set aside.
Add the asparagus trimmings to the simmering stock. Add the stock to the risotto, a few ladles at a time through a strainer, stirring until the liquid is absorbed over a fairly brisk heat. It should take about 20 minutes until the rice is cooked – tender but with a bit of a bite. If necessary, add a little more wine or stock.
Just before all the liquid has been absorbed, thinly slice the duck or chicken. Add the poultry and reserved asparagus to the risotto and heat through. Season to taste.
Chef's note: “Risotto is so much easier to make than many people think – simply relax and sip a glass of the wine while stirring. Adding slivers of smoked duck intensifies the flavour.”