Title: Dirty Rice Risotto
Categories: Rice, Poultry, Risotto, Creole, Wrv
Yield: 1 Recipe

-------------------------WALDINE VAN GEFFEN VGHC42A-------------------------
Duck or chicken necks and
-wings*
Gizzards and heart; chop
Olive oil
1/2 Onion; chop
1 Rib celery; slice
1 Red pepper; chop
1 tb Garlic; mince
1 c Popcorn rice
2 c Stock; or as much as needed
Salt and pepper
1 bn Green onions; chop

*If duck is unavailable, substitute chicken. Saute the neck and wings of
duck in a pan in oil. Add gizzards and heart. Saute with onion, celery,
pepper, garlic and rice; stirring constantly. Saute rice for 20 seconds,
add 1 cup stock and stir constantly until absorbed. Add 1 more cup stock
and stir until absorbed. Keep adding stock, if needed until rice is cooked.
Season with salt and pepper. Finish with green onions. Source: Chef Jamie
Shannon, Commander's Palace, NOLA.
Posted to MM-Recipes Digest by "deborah kuhnen"
on Feb 24, 1998