Risotto with duck confit, green asparagus & parmesan

INGREDIENTS FOR 4 PERSONS :

• 4 legs of duck confit from the Maison LAFITTE Landes

320 g risotto rice Green 

1 shallot

½ glass of white wine

10 g butter

1 vegetable stock cube

1 sprig of fresh rosemary
•  

PREPARATION :

In a large flat-bottomed saucepan, melt the butter over medium heat and add the shallot cut into pieces, brown it. Prepare the vegetable broth.

Add the rice and white wine to the blondie shallot then wait for the rice to become translucent. Pour in the broth and place the sprig of rosemary.

Season the mixture and cover for 30 minutes, stirring gently occasionally.

Meanwhile, cook the asparagus tips in boiling water and place the Maison LAFITTE Landes duck confit legs in the oven.

When the rice is sufficiently cooked, remove the sprig of rosemary and add the parmesan.

Once the mixture is creamy, remove from the heat and place in pretty soup plates.

Add the cooked green asparagus tips, a little more Parmesan and the Maison LAFITTE Landes duck confit legs, previously cooked in the oven and golden brown.

All that's left to do is taste !

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