Walnut risotto with roasted, honeyed duck breast cubes
As the first step in making walnut risotto with duck breast, start by sautéing the finely chopped onion in olive oil in a large pan over medium heat, and after half a minute, add the rice. When the rice is hot, pour in the white wine and reduce it almost completely.
When the wine has evaporated, add the stock to the risotto in about 100 ml increments, waiting until the rice has absorbed the previous addition. Stir continuously.
Toast the walnuts in a dry frying pan and add them to the risotto after the second pour, along with the chopped rosemary.
Simmer the rice until al dente, stirring constantly, adding salt and pepper, but be careful because the stock can also be salty, and we will also season it with Parmesan at the end.
When the rice has reached the right consistency, add the butter and Parmesan, stir and turn off the stove.
Clean the duck breast, remove the skin and cut it into 1 cm cubes. Heat the oil in a frying pan over medium heat and start frying the cubes, add salt, pepper, sprinkle with chopped thyme and when it is almost done, pour in the honey. Squeeze in the orange juice and add the chopped chili. Turn the heat up and, constantly moving the pan, caramelize the honey on the duck breast cubes. When it is done, remove the meat, set aside and boil the remaining juice with the butter.
Place the risotto on a plate, place the duck breast cubes on top and drizzle the butter sauce over it.
