Acorn Squash Risotto With Duck And Sage

Recipe Ingredients

1		Acorn squash - { abt 1 lb} (large)
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Chopped shallots
2 cups	320g / 11oz	Arborio rice
3 cups	711ml	Duck stock (or you can substitute chicken stock)
1 cup	62g / 2.2oz	Cooked duck meat - cut 1" pieces
1 tablespoon	15ml	Chopped fresh sage
1 tablespoon	15ml	Butter
2 tablespoons	30ml	Heavy cream
1/4 cup	36g / 1.3oz	Grated fresh Parmesan cheese
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat oven to 400 degrees.

Split squash in half across the middle, remove the seeds. Grease a baking sheet with 1 teaspoon of the olive oil, and place squash, cut side down on the baking sheet. Bake for 20 minutes, or until tender. Allow to cool, and then peel and dice the flesh into 1-inch cubes.

In a sauce pot heat the remaining oil, add shallots, and cook for 3 minutes. Stir in the rice, and saute, stirring for 1 minute. Stir in the stock, 1 teaspoon salt, and a pinch of pepper, and bring to a boil. Reduce the heat to medium and simmer until rice is tender about 18 minutes. Fold in squash, duck, sage, cream, cheese, and butter, and simmer for 2 to 3 minutes.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2211 broadcast 10-31-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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