A week or so back, I simmered a wild rabbit before frying it. It was delicious, and in the post at the time I suggested you hold onto that cooking liquid. It was delicious. Well, I used it again, to gently simmer some duck wings into sublime tenderness. The stock had a sublime sweetness.
I coated the duck wings in parmesan crust, but used the delicious duck/rabbit stock to make this farmhouse risotto. The principle can easily be applied with other flavours, pork and chicken would be a good combination to do it with. But the idea is, that in the farmhouse, you make this with whatever you’ve got on the farm. Kale grows so easily it was a logical addition to such a creation, and then the creamy touch is provided by whatever farm style cheese you have around, cream cheese, ricotta, whatever. You still need a little parmesan though.
|2||teaspoons||duck fat, butter or olive oil|
|1/4||cup||verjuice or white wine|
|2 1/2||cups||farmhouse stock (I used rabbit and duck)|
|2||cups||kale, finely chopped|
|salt and pepper|
|2||tablespoons||parmesan cheese, grated|
|4||pieces||shaved parmesan (optional)|
Place the stock in a separate saucepan and bring to a gentle simmer.
Melt the duck fat in a saucepan and gently fry the onion and garlic till transparent. Add the rice and stir till coated. Cook the rice till it starts to crackle.
Add the verjuice, and stir till the liquid is absorbed. Then gradually add the stock, a ladle at a time, stirring till absorbed, before adding the next ladle.
When the rice is nearly cooked, add the kale, and continue adding the stock as usual.
When the rice is just cooked, season to taste with salt and pepper and stir through the parmesan and cream cheese.
Divide between the serving plates and garnish with some shaved parmesan. Serve.