Duck and Spinach Risotto Bites
Duck and Spinach Risotto Bites are elegant and flavorful appetizers made from creamy risotto, tender duck, and fresh spinach. The dish starts by preparing a traditional risotto: sautéing onions and garlic in butter, then adding Arborio rice and cooking until it's lightly toasted. Gradually, hot broth is added while continuously stirring until the rice becomes creamy and tender. Cooked and shredded duck meat and wilted spinach are then mixed into the risotto, adding richness and a burst of color.Once the risotto mixture has cooled, it is shaped into small bite-sized balls. These balls are often coated in breadcrumbs for a crispy exterior. They are then fried or baked until golden brown. These risotto bites are perfect as appetizers or party snacks, served with a dipping sauce like aioli or a tangy tomato sauce. The combination of duck and spinach offers a sophisticated twist to traditional risotto, making these bites a delightful treat for any occasion.
Ingredients
- 2.8 oz Risotto rice
- 8 slices Dried duck breast
- 2 handfuls Baby spinach
- 1 Onion
- 1 tbsp Chopped hazelnuts
- 13.5 fl oz Vegetable broth
- 1 tbsp Thick cream
- 2 tbsp Grated Parmesan + 1 tsp for garnish
- 2 tbsp Olive oil
- Salt
- Pepper
Instructions
- Sauté 1 tablespoon of chopped onion with half of the oil, add the rice and stir for 3 minutes. Pour in the broth and cook for 20 minutes, stirring very often. Cut the duck breast into strips.
- Sauté the spinach for 2 minutes in a pan with the remaining oil.
- Add the cream to the risotto along with the 2 tablespoons of Parmesan, spinach, hazelnuts, and duck. Season with salt and pepper and let it cool slightly.
- Roll the mixture into balls with your hands. Reheat if needed for a few seconds in the microwave. Place on spinach leaves or serve on skewers, sprinkled with Parmesan. Serve warm.
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Notes
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