Risotto with duck confit and leeks caramelized in beer

Name: Risotto with duck confit and leeks caramelized in beer
Prep time: 25 min
Cook time: 45 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 2 small white leeks, thinly sliced; Olive oil; 1 tablespoon balsamic vinegar; 1/2 teaspoon Provence herbs; 1/4 cup light brown beer by Le Marchand de Bonheur (or other light brown beer); 2 cooked and hot duck legs confit, the flesh removed and coarsely chopped; Salt and pepper from the mill; 2 tablespoons butter; 2 shallots, finely chopped; 2 cups arborio rice; 1 cup white wine; About 5 cups hot chicken broth + 1/2 cup at the end; 1 cup light dark beer by Le Marchand de Bonheur (or other light dark beer); 1 cup grated Parmesan cheese + a little for serving; Fresh chopped parsley, for serving; Salt and pepper from the mill

Preparation 25 min
Cooking 45 min
Servings 4 to 6
Freezing Absolutely

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Ingredients

2 small white leeks, thinly sliced
Olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon Provence herbs
1/4 cup light brown beer by Le Marchand de Bonheur (or other light brown beer)
2 cooked and hot duck legs confit, the flesh removed and coarsely chopped
Salt and pepper from the mill

Ingredients for the risotto

2 tablespoons butter
2 shallots, finely chopped
2 cups arborio rice
1 cup white wine
About 5 cups hot chicken broth + 1/2 cup at the end
1 cup light dark beer by Le Marchand de Bonheur (or other light dark beer)
1 cup grated Parmesan cheese + a little for serving
Fresh chopped parsley, for serving
Salt and pepper from the mill

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Preparation

In a non-stick pan heated over low heat, put the leek whites and pour a good drizzle of olive oil. Season with salt and pepper. Cook for 7 to 8 minutes, stirring constantly. The leeks should not sear, lower the heat if this is the case. Add more oil as needed.
Add the balsamic vinegar and the Provence herbs and mix.
Add the beer, mix and cook for 3 to 4 minutes to reduce dry. Remove from the heat, add the duck and mix. Set side.
In a saucepan heated over medium-low heat, melt the butter and add the shallots. Cook for 2 to 3 minutes, stirring constantly.
Add the rice, mix well to coat and continue cooking for 1 minute. the white wine and mix. Let reduce dry. Season generously with salt and pepper.
Continue cooking, adding chicken broth, 3/4 cup at a time, letting it reduce dry each time. Very important to mix regularly. If the liquid absorbs or evaporates too quickly, lower the heat slightly. This cooking should take about 25-30 minutes. ***Add the cup of beer halfway through cooking.***
When the rice is al dente, remove from the heat, add the Parmesan and the duck confit mixture. Mix well.
Just before serving, add a ladle of chicken broth and mix lightly. Serve with plenty of fresh Parmesan!