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    Cranberry/Pistachio Rissotto

    I developed this recipe as I was preparing for my audition. I will be doing a Cherry/Bourbon Duck Breast and decided to use this as the starch for that dish. It’s not a difficult recipe, it does take a little time and TLC to get it right.

    You will need:

    • Arborio Rice — ¼ cup/serving
    • Duck Stock — 3 Cups/serving you can use Chicken Stock or Vegetable Stock but the unique flavor of duck adds a ton of flavor.
    • Duck Fat — 1 TBSP/serving, you can use a mild oil as a replacement
    • Shallott — finely diced 1 TBSP/serving
    • Dried Cranberry — 2 TBSP/serving
    • Pistachios — 1 TBSP/serving, coarsely chopped.
    • Heat a sauté pan or stock pot large enough to hold all the ingredients to medium high, add duck fat and shallot. Sauté until they are just wilted, add rice and at low temperature sauté until the rice starts to become transparent. Add one cup stock and the cranberry and cook slowly until most of the stock is absorbed. Continue adding stock until the rice is thoroughly cooked, if you need more stock than the recipe states it’s OK. If you don’t have any left you can use hot water. Once the rice is nice and creamy add the pistachios and stir to combine. Serve immediately. Enjoy!

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