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Duck Rillette Risotto

  • Yield: 8 to 10 servings


  • 1 tablespoon olive oil
  • 1 cup chopped yellow onions
  • Salt and freshly ground black pepper to taste
  • 1/2 pound Duck Rillette
  • 6 cups Duck Stock
  • 2 teaspoons chopped garlic
  • 1 pound (2 cups) Arborio rice
  • 1 tablespoon unsalted butter
  • 1/4 cup heavy cream
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 3 tablespoons chopped green onions (green part only)


  • Heat the olive oil in a large sauté pan over medium heat. Add the onions and season with salt and pepper. Cook, stirring, until the onions are slightly soft, about 3 minutes. Add the duck rillette and cook, stirring, for 2 minutes. Add the stock and garlic, bring to a boil, reduce the heat to medium-low, and simmer for 6 minutes. Add the rice and cook, stirring constantly, until the mixture is creamy and bubbly, about 18 minutes. Add the butter, heavy cream, cheese, and green onions and reseason with salt and pepper. Simmer for 2 minutes and serve immediately.