Barley Risotto with Duck Sausages

Our 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.

Yield: Serves 4

Featured Ingredients

This highly concentrated premium roasted duck stock is reduced to a glace in the hand-made traditions of the finest French classics.... Size Options
$7.49 1 package
We grind this high-grade Tellicherry pepper in small batches every week, for the freshest, most pungently pepper taste. Sifted through a... Size Options
$5.49 Glass jar, 1/2 cup (wt. 2.0 oz)

Barley Risotto with Duck Sausages Recipe

Preparation Instructions

Heat oil in a large casserole over medium-high heat. Sauté carrots, onions, and celery until wilted and lightly colored, 5 minutes. Stir in barley and cook for 1 minute. Add wine, salt and pepper, and boil until wine evaporates. Lower heat to medium, stir in ½ c. (125 mL) diluted hot Glace de Canard Gold®, and cook until liquid has almost evaporated, stirring often. Continue adding hot stock by ½-cupfuls as the previous liquid is incorporated, stirring often, until the barley is tender, about 30 minutes. Stir in cheese and sage leaves, taste to adjust flavorings, and ladle into 4 wide bowls. Top with sausages, add sage leaves, and serve.

Yield: Serves 4

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