Barley Risotto with Duck Sausages
DescriptionOur barley risotto, served with duck sausages, is hearty enough for a one-dish main course on the coldest night of the year. Double the recipe to serve eight. You'll all be enchanted.
- 1 1/2 ounces Glace de Canard Gold® dissloved in 5 cups hot water
- 3 tablespoons Graisse de Canard Gold® or vegetable oil
- 1/3 cup finely chopped onions
- 1/3 cup finely chopped peeled carrots
- 1/3 cup finely chopped celery
- 1 cup pearl barley
- 1/2 cup dry white wine
- Salt and ground black pepper
- 1/2 cup grated imported Parmesan cheese
- 2 tablespoons minced fresh sage leaves, plus extra leaves for garnish
- 4 - 8 duck sausages, heated until hot
- Bring the diluted Glace de Canard Gold® to a simmer in a small saucepan.
- Heat the Graisse de Canard Gold® in a large, heavy saucepan over medium-high heat. Sauté the onions, carrots, and celery until slightly softened and lightly colored, 5 minutes.
- Stir in the barley and cook for 1 minute.
- Add the wine, season with salt and pepper, and boil until the wine evaporates. Lower the heat to medium, stir in 1/2 cup of the simmering Glace de Canard Gold®, and cook until the liquid has almost evaporated, stirring often.
- Continue adding the hot stock by ½-cupfuls as the previous liquid is incorporated, stirring often, until the barley is tender, about 30 minutes.
- Stir in the cheese and minced sage, season to taste with salt and pepper, and ladle the risotto into 4 wide bowls. Top with the sausages, garnish with sage leaves, and serve.
Wine Pairing: California Chardonnay or Pinot Noir