Risotto with duck and almonds

Risotto with duck and almonds is a dish for a festive dinner in a private circle, with family or with close friends.

Ingredients

• 4 duck breast fillets
• 400 g rice for risotto
• 100 g peeled roasted almonds
• 2 liters of duck, chicken or vegetable broth
• 100 ml dry red wine
• 2 large stalks of leeks (white part + 10-12 cm pale green)
• 200 g mascarpone
• salt, freshly ground black pepper

Directions

1. Preheat the oven to 90–100 ° C. Slice the duck skin in a crisscross pattern every 1.5 cm. Rub the duck with salt and pepper and place the skin side down in a lukewarm, heavy-bottomed skillet. Grill over medium heat, scooping up any fat that has been melted and saving, 7 minutes. Transfer to a baking dish, skin side up and place in oven.
2. Put the broth on low heat - it should be hot when adding to the risotto. Chop the almonds quite finely. Cut the leek in half lengthwise, rinse thoroughly, cut into thin half rings. Place the leeks in a heavy-bottomed saucepan, drizzle with duck fat, sauté, 3 minutes.
3. Add rice, fry, stirring occasionally, 2 minutes. Pour in the wine and let it fully absorb, stirring all the time. Then pour in a ladle of broth and cook, stirring occasionally, until the liquid is absorbed. Pour in another ladle; interfere without ceasing. Then reduce heat, add half a ladle of broth, stirring occasionally; wait until the liquid is absorbed each time. The rice cooking process will take about 20 minutes. In about 5 min. add half of the chopped almonds until the end. Continue cooking, stirring and adding broth until al dente rice.
4. Turn off the heat under the pan. Add mascarpone to the risotto. Pour in another half-ladle of broth. Season with salt and pepper, stir and let stand for 5 minutes. Then serve with the thinly sliced ​​duck breast on top of the risotto and sprinkle with the remaining almonds.