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Title: Acorn Squash Risotto With Duck And Sage
Yield: 4

Ingredients

      1 lg acorn squash - { abt 1 lb}
      2 tb olive oil
      2 tb chopped shallots
      2 c  arborio rice
      3 c  duck stock
      1    (or you can substitute
           -chicken stoc; k)
      1 c  cooked duck meat; cut 1
           -pieces
      1 tb chopped fresh sage
      1 tb butter
      2 tb heavy cream
    1/4 c  grated fresh parmesan cheese
      1    salt; to taste
      1    freshly-ground black pepper;
           - to taste

Instructions

Preheat oven to 400 degrees.

Split squash in half across the middle, remove the seeds. Grease a
baking sheet with 1 teaspoon of the olive oil, and place squash, cut
side down on the baking sheet. Bake for 20 minutes, or until tender.
Allow to cool, and then peel and dice the flesh into 1-inch cubes.

In a sauce pot heat the remaining oil, add shallots, and cook for 3
minutes. Stir in the rice, and saute, stirring for 1 minute. Stir in the
stock, 1 teaspoon salt, and a pinch of pepper, and bring to a boil.
Reduce the heat to medium and simmer until rice is tender about 18
minutes. Fold in squash, duck, sage, cream, cheese, and butter, and
simmer for 2 to 3 minutes.

This recipe yields 4 servings.

Recipe Source:
ESSENCE OF EMERIL with Emeril Lagasse
>From the TV FOOD NETWORK - (Show # EE-2211 broadcast 10-31-1996)
Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com

12-12-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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