Risotto with Duck Breast, Pomegranate, and Port Wine
Ingredients
300 g risotto rice
1 duck breast
1 onion
Meat broth, as needed
1 sprig of myrtle
1 small glass of Port wine
200 g pomegranate seeds
Olive oil
Salt, to taste
Black pepper, to taste
Instructions
Finely chop the onion and gently sauté it in olive oil until soft and translucent. Add the rice, toast it for two minutes, and deglaze with the Port wine. Continue cooking, gradually adding one ladle of hot broth at a time as it is absorbed.
In a non-stick skillet, sear the duck breast with the sprig of myrtle: cook for 6 minutes on the skin side, then 4 minutes on the other side. Season with salt and pepper, then drizzle with the pomegranate juice obtained by pressing 150 g of the seeds.
Stir the remaining 50 g of whole pomegranate seeds into the risotto.
Remove the meat from the skillet and let it rest wrapped in aluminum foil. Once the risotto is cooked, remove it from the heat, stir in the butter, and cover for two minutes to rest.
