Tonight we're having a delicious duck and leek risotto. Sounds complicated, right? Nope!This delicious risotto is so simple and can easily be substituted with chicken, mushrooms, pretty much any vegetable if you happen to be the non-meat-eating kind.
You're going to need:
vegetable oil (enough to season a pan, about 2 tablespoons.
1 medium sized leek
garlic to taste, approx 1 teaspoon
1 chicken stock cube or 1teaspoon of stock powder
2 small breast fillets of duck, pre-cooked and shredded, with the fat removed.
approx. 2 cups arborio rice (i'm feeding myself and 2 boys, 7years and 2 years old. You might like to add more rice to bulk it out and get more out of your meal)
salt and pepper to taste
a great big handful of cheese
a litre or so of boiled water
OPTIONAL: a good swig (about 100ml) of pear cider
Right, let's get to it!
