Acorn Squash Risotto With Duck And Sage Recipe - Cooking Index
Acorn Squash Risotto With Duck And Sage Recipe - Cooking Index
| 1 | Acorn squash - { abt 1 lb} (large) | |
| 2 tablespoons | Olive oil | |
| 2 tablespoons | Chopped shallots | |
| 2 cups | Arborio rice | |
| 3 cups | Duck stock | |
| (or you can substitute chicken stock) | ||
| 1 cup | Cooked duck meat - cut 1" pieces | |
| 1 tablespoon | Chopped fresh sage | |
| 1 tablespoon | Butter | |
| 2 tablespoons | Heavy cream | |
| 1/4 cup | Grated fresh Parmesan cheese | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Preheat oven to 400 degrees.
Split squash in half across the middle, remove the seeds. Grease a baking sheet with 1 teaspoon of the olive oil, and place squash, cut side down on the baking sheet. Bake for 20 minutes, or until tender. Allow to cool, and then peel and dice the flesh into 1-inch cubes.
In a sauce pot heat the remaining oil, add shallots, and cook for 3 minutes. Stir in the rice, and saute, stirring for 1 minute. Stir in the stock, 1 teaspoon salt, and a pinch of pepper, and bring to a boil. Reduce the heat to medium and simmer until rice is tender about 18 minutes. Fold in squash, duck, sage, cream, cheese, and butter, and simmer for 2 to 3 minutes.
This recipe yields 4 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2211 broadcast 10-31-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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