Le Gruyère AOP risotto with red cabbage and duck breast

15' 80'

Who doesn’t love a creamy risotto when it’s stormy outside, the days are cold and wet, the leaves are falling from the trees and there’s a cosy fire burning in the fireplace. I like to round off my risotto with Le Gruyère AOP, which lends a flavoursome taste and beautifully aromatic note to the dish. To make the risotto truly autumnal, I’ve added red cabbage and served it with a tenderly seared duck breast on top, which I’ll briefly smoke on the BBQ at the end. If you’re not a fan of duck, feel free to leave that part out or replace it with another meat – the choice is yours, as in this recipe, the risotto is the star of the show. The dish can be prepared well in advance, and its vibrant aromas are a true delight. To give the dish the freshness it needs, I combine it with a crunchy red cabbage salad. Enjoy trying it out and bon appetit!

Stéphanie Zosso

Ingredients for

4

Note

Le Gruyère AOP risotto

  • 200 g
    Le Gruyère AOP Réserve
  • 400 g
    risotto rice
  • 20 g
    olive oil
  • 300 g
    white wine
  • 1.5 l
    vegetable stock
  • 1 sheets
    of laurel
  • 20 g
    garlic
  • 100 g
    finely chopped shallots
  • 200 g
    red cabbage
  • 80 g
    butter
  • 1 pinch
    of pepper
  • 1 pinch
    of salt

Duck breast

  • 1000 g
    skin-on duck breast
  • 20 g
    honey
  • 4 g
    of pepper
  • 4 g
    juniper
  • 20 g
    of salt
  • 1 sheets
    of laurel
  • 40 g
    water

Red cabbage salad

  • 250 g
    red cabbage
  • 50 g
    shallots
  • 70 g
    white wine vinegar
  • 1 pinch
    of salt
  • 1 pinch
    of pepper

Preparation

Le Gruyère AOP risotto

  1. Bring the vegetable stock to a boil.
  2. Sauté the finely chopped shallots and garlic in olive oil.
  3. Add the rice and the finely chopped red cabbage and heat until both are translucent, then add the white wine and leave to reduce,
  4. Add salt, pepper and the bay leaf.
  5. Gradually add the vegetable stock, stir well and leave to simmer.
  6. The rice needs around 20 to 30 minutes until it’s al dente.
  7. Shortly before the rice is cooked, season to taste with salt and pepper.
  8. Then take it off the heat and add the grated Le Gruyère AOP Réserve
  9. Plate up and enjoy.

Duck breast

  1. Grind the pepper and juniper with the bay leaf, using a pestle and mortar, and add the salt.
  2. Combine with the honey and the water and marinate the duck breasts in the mixture for 45 minutes.
  3. Wipe off the excess marinade and vacuum-pack the duck breasts or wrap them tightly in cling film.
  4. Steam them at 58°C for 60 minutes and then place them directly into ice water.
  5. Before serving, sear the duck breasts skin side down until crispy and place in the oven at 175°C for 6 minutes. For a smoky aroma, finish them off on the BBQ for a few moments.

Red cabbage salad

  1. Finely grate or slice the red cabbage.
  2. Finely chop the shallots and add to the cabbage.
  3. Thoroughly mix in the vinegar, olive oil, salt and pepper just before serving to ensure the salad doesn’t lose any of its crunch.

Delicious to know

When cooking, add a piece of the Le Gruyère AOP Réserve rind to give the risotto an even more intensely cheesy aroma. The risotto shouldn’t be too dry, so add a little more vegetable stock before mixing in the Le Gruyère AOP Réserve and butter to ensure the risotto is nice and creamy.

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Le Gruyère AOP risotto with red cabbage and duck breast

15' 80'

Who doesn’t love a creamy risotto when it’s stormy outside, the days are cold and wet, the leaves are falling from the trees and there’s a cosy fire burning in the fireplace. I like to round off my risotto with Le Gruyère AOP, which lends a flavoursome taste and beautifully aromatic note to the dish. To make the risotto truly autumnal, I’ve added red cabbage and served it with a tenderly seared duck breast on top, which I’ll briefly smoke on the BBQ at the end. If you’re not a fan of duck, feel free to leave that part out or replace it with another meat – the choice is yours, as in this recipe, the risotto is the star of the show. The dish can be prepared well in advance, and its vibrant aromas are a true delight. To give the dish the freshness it needs, I combine it with a crunchy red cabbage salad. Enjoy trying it out and bon appetit!

Stéphanie Zosso

Ingredients for

4

Note

Le Gruyère AOP risotto

  • 200 g
    Le Gruyère AOP Réserve
  • 400 g
    risotto rice
  • 20 g
    olive oil
  • 300 g
    white wine
  • 1.5 l
    vegetable stock
  • 1 sheets
    of laurel
  • 20 g
    garlic
  • 100 g
    finely chopped shallots
  • 200 g
    red cabbage
  • 80 g
    butter
  • 1 pinch
    of pepper
  • 1 pinch
    of salt

Duck breast

  • 1000 g
    skin-on duck breast
  • 20 g
    honey
  • 4 g
    of pepper
  • 4 g
    juniper
  • 20 g
    of salt
  • 1 sheets
    of laurel
  • 40 g
    water

Red cabbage salad

  • 250 g
    red cabbage
  • 50 g
    shallots
  • 70 g
    white wine vinegar
  • 1 pinch
    of salt
  • 1 pinch
    of pepper

Preparation

Le Gruyère AOP risotto

  1. Bring the vegetable stock to a boil.
  2. Sauté the finely chopped shallots and garlic in olive oil.
  3. Add the rice and the finely chopped red cabbage and heat until both are translucent, then add the white wine and leave to reduce,
  4. Add salt, pepper and the bay leaf.
  5. Gradually add the vegetable stock, stir well and leave to simmer.
  6. The rice needs around 20 to 30 minutes until it’s al dente.
  7. Shortly before the rice is cooked, season to taste with salt and pepper.
  8. Then take it off the heat and add the grated Le Gruyère AOP Réserve
  9. Plate up and enjoy.

Duck breast

  1. Grind the pepper and juniper with the bay leaf, using a pestle and mortar, and add the salt.
  2. Combine with the honey and the water and marinate the duck breasts in the mixture for 45 minutes.
  3. Wipe off the excess marinade and vacuum-pack the duck breasts or wrap them tightly in cling film.
  4. Steam them at 58°C for 60 minutes and then place them directly into ice water.
  5. Before serving, sear the duck breasts skin side down until crispy and place in the oven at 175°C for 6 minutes. For a smoky aroma, finish them off on the BBQ for a few moments.

Red cabbage salad

  1. Finely grate or slice the red cabbage.
  2. Finely chop the shallots and add to the cabbage.
  3. Thoroughly mix in the vinegar, olive oil, salt and pepper just before serving to ensure the salad doesn’t lose any of its crunch.

Delicious to know

When cooking, add a piece of the Le Gruyère AOP Réserve rind to give the risotto an even more intensely cheesy aroma. The risotto shouldn’t be too dry, so add a little more vegetable stock before mixing in the Le Gruyère AOP Réserve and butter to ensure the risotto is nice and creamy.

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Le Gruyère AOP risotto with red cabbage and duck breast

15' 80'

Who doesn’t love a creamy risotto when it’s stormy outside, the days are cold and wet, the leaves are falling from the trees and there’s a cosy fire burning in the fireplace. I like to round off my risotto with Le Gruyère AOP, which lends a flavoursome taste and beautifully aromatic note to the dish. To make the risotto truly autumnal, I’ve added red cabbage and served it with a tenderly seared duck breast on top, which I’ll briefly smoke on the BBQ at the end. If you’re not a fan of duck, feel free to leave that part out or replace it with another meat – the choice is yours, as in this recipe, the risotto is the star of the show. The dish can be prepared well in advance, and its vibrant aromas are a true delight. To give the dish the freshness it needs, I combine it with a crunchy red cabbage salad. Enjoy trying it out and bon appetit!

Stéphanie Zosso

Ingredients for

4

Note

Le Gruyère AOP risotto

  • 200 g
    Le Gruyère AOP Réserve
  • 400 g
    risotto rice
  • 20 g
    olive oil
  • 300 g
    white wine
  • 1.5 l
    vegetable stock
  • 1 sheets
    of laurel
  • 20 g
    garlic
  • 100 g
    finely chopped shallots
  • 200 g
    red cabbage
  • 80 g
    butter
  • 1 pinch
    of pepper
  • 1 pinch
    of salt

Duck breast

  • 1000 g
    skin-on duck breast
  • 20 g
    honey
  • 4 g
    of pepper
  • 4 g
    juniper
  • 20 g
    of salt
  • 1 sheets
    of laurel
  • 40 g
    water

Red cabbage salad

  • 250 g
    red cabbage
  • 50 g
    shallots
  • 70 g
    white wine vinegar
  • 1 pinch
    of salt
  • 1 pinch
    of pepper

Preparation

Le Gruyère AOP risotto

  1. Bring the vegetable stock to a boil.
  2. Sauté the finely chopped shallots and garlic in olive oil.
  3. Add the rice and the finely chopped red cabbage and heat until both are translucent, then add the white wine and leave to reduce,
  4. Add salt, pepper and the bay leaf.
  5. Gradually add the vegetable stock, stir well and leave to simmer.
  6. The rice needs around 20 to 30 minutes until it’s al dente.
  7. Shortly before the rice is cooked, season to taste with salt and pepper.
  8. Then take it off the heat and add the grated Le Gruyère AOP Réserve
  9. Plate up and enjoy.

Duck breast

  1. Grind the pepper and juniper with the bay leaf, using a pestle and mortar, and add the salt.
  2. Combine with the honey and the water and marinate the duck breasts in the mixture for 45 minutes.
  3. Wipe off the excess marinade and vacuum-pack the duck breasts or wrap them tightly in cling film.
  4. Steam them at 58°C for 60 minutes and then place them directly into ice water.
  5. Before serving, sear the duck breasts skin side down until crispy and place in the oven at 175°C for 6 minutes. For a smoky aroma, finish them off on the BBQ for a few moments.

Red cabbage salad

  1. Finely grate or slice the red cabbage.
  2. Finely chop the shallots and add to the cabbage.
  3. Thoroughly mix in the vinegar, olive oil, salt and pepper just before serving to ensure the salad doesn’t lose any of its crunch.

Delicious to know

When cooking, add a piece of the Le Gruyère AOP Réserve rind to give the risotto an even more intensely cheesy aroma. The risotto shouldn’t be too dry, so add a little more vegetable stock before mixing in the Le Gruyère AOP Réserve and butter to ensure the risotto is nice and creamy.

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Le Gruyère AOP risotto with red cabbage and duck breast

15' 80'

Who doesn’t love a creamy risotto when it’s stormy outside, the days are cold and wet, the leaves are falling from the trees and there’s a cosy fire burning in the fireplace. I like to round off my risotto with Le Gruyère AOP, which lends a flavoursome taste and beautifully aromatic note to the dish. To make the risotto truly autumnal, I’ve added red cabbage and served it with a tenderly seared duck breast on top, which I’ll briefly smoke on the BBQ at the end. If you’re not a fan of duck, feel free to leave that part out or replace it with another meat – the choice is yours, as in this recipe, the risotto is the star of the show. The dish can be prepared well in advance, and its vibrant aromas are a true delight. To give the dish the freshness it needs, I combine it with a crunchy red cabbage salad. Enjoy trying it out and bon appetit!

Stéphanie Zosso

Ingredients for

4

Note

Le Gruyère AOP risotto

  • 200 g
    Le Gruyère AOP Réserve
  • 400 g
    risotto rice
  • 20 g
    olive oil
  • 300 g
    white wine
  • 1.5 l
    vegetable stock
  • 1 sheets
    of laurel
  • 20 g
    garlic
  • 100 g
    finely chopped shallots
  • 200 g
    red cabbage
  • 80 g
    butter
  • 1 pinch
    of pepper
  • 1 pinch
    of salt

Duck breast

  • 1000 g
    skin-on duck breast
  • 20 g
    honey
  • 4 g
    of pepper
  • 4 g
    juniper
  • 20 g
    of salt
  • 1 sheets
    of laurel
  • 40 g
    water

Red cabbage salad

  • 250 g
    red cabbage
  • 50 g
    shallots
  • 70 g
    white wine vinegar
  • 1 pinch
    of salt
  • 1 pinch
    of pepper

Preparation

Le Gruyère AOP risotto

  1. Bring the vegetable stock to a boil.
  2. Sauté the finely chopped shallots and garlic in olive oil.
  3. Add the rice and the finely chopped red cabbage and heat until both are translucent, then add the white wine and leave to reduce,
  4. Add salt, pepper and the bay leaf.
  5. Gradually add the vegetable stock, stir well and leave to simmer.
  6. The rice needs around 20 to 30 minutes until it’s al dente.
  7. Shortly before the rice is cooked, season to taste with salt and pepper.
  8. Then take it off the heat and add the grated Le Gruyère AOP Réserve
  9. Plate up and enjoy.

Duck breast

  1. Grind the pepper and juniper with the bay leaf, using a pestle and mortar, and add the salt.
  2. Combine with the honey and the water and marinate the duck breasts in the mixture for 45 minutes.
  3. Wipe off the excess marinade and vacuum-pack the duck breasts or wrap them tightly in cling film.
  4. Steam them at 58°C for 60 minutes and then place them directly into ice water.
  5. Before serving, sear the duck breasts skin side down until crispy and place in the oven at 175°C for 6 minutes. For a smoky aroma, finish them off on the BBQ for a few moments.

Red cabbage salad

  1. Finely grate or slice the red cabbage.
  2. Finely chop the shallots and add to the cabbage.
  3. Thoroughly mix in the vinegar, olive oil, salt and pepper just before serving to ensure the salad doesn’t lose any of its crunch.

Delicious to know

When cooking, add a piece of the Le Gruyère AOP Réserve rind to give the risotto an even more intensely cheesy aroma. The risotto shouldn’t be too dry, so add a little more vegetable stock before mixing in the Le Gruyère AOP Réserve and butter to ensure the risotto is nice and creamy.

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Le Gruyère AOP risotto with red cabbage and duck breast

15' 80'

Who doesn’t love a creamy risotto when it’s stormy outside, the days are cold and wet, the leaves are falling from the trees and there’s a cosy fire burning in the fireplace. I like to round off my risotto with Le Gruyère AOP, which lends a flavoursome taste and beautifully aromatic note to the dish. To make the risotto truly autumnal, I’ve added red cabbage and served it with a tenderly seared duck breast on top, which I’ll briefly smoke on the BBQ at the end. If you’re not a fan of duck, feel free to leave that part out or replace it with another meat – the choice is yours, as in this recipe, the risotto is the star of the show. The dish can be prepared well in advance, and its vibrant aromas are a true delight. To give the dish the freshness it needs, I combine it with a crunchy red cabbage salad. Enjoy trying it out and bon appetit!

Stéphanie Zosso

Ingredients for

4

Note

Le Gruyère AOP risotto

  • 200 g
    Le Gruyère AOP Réserve
  • 400 g
    risotto rice
  • 20 g
    olive oil
  • 300 g
    white wine
  • 1.5 l
    vegetable stock
  • 1 sheets
    of laurel
  • 20 g
    garlic
  • 100 g
    finely chopped shallots
  • 200 g
    red cabbage
  • 80 g
    butter
  • 1 pinch
    of pepper
  • 1 pinch
    of salt

Duck breast

  • 1000 g
    skin-on duck breast
  • 20 g
    honey
  • 4 g
    of pepper
  • 4 g
    juniper
  • 20 g
    of salt
  • 1 sheets
    of laurel
  • 40 g
    water

Red cabbage salad

  • 250 g
    red cabbage
  • 50 g
    shallots
  • 70 g
    white wine vinegar
  • 1 pinch
    of salt
  • 1 pinch
    of pepper

Preparation

Le Gruyère AOP risotto

  1. Bring the vegetable stock to a boil.
  2. Sauté the finely chopped shallots and garlic in olive oil.
  3. Add the rice and the finely chopped red cabbage and heat until both are translucent, then add the white wine and leave to reduce,
  4. Add salt, pepper and the bay leaf.
  5. Gradually add the vegetable stock, stir well and leave to simmer.
  6. The rice needs around 20 to 30 minutes until it’s al dente.
  7. Shortly before the rice is cooked, season to taste with salt and pepper.
  8. Then take it off the heat and add the grated Le Gruyère AOP Réserve
  9. Plate up and enjoy.

Duck breast

  1. Grind the pepper and juniper with the bay leaf, using a pestle and mortar, and add the salt.
  2. Combine with the honey and the water and marinate the duck breasts in the mixture for 45 minutes.
  3. Wipe off the excess marinade and vacuum-pack the duck breasts or wrap them tightly in cling film.
  4. Steam them at 58°C for 60 minutes and then place them directly into ice water.
  5. Before serving, sear the duck breasts skin side down until crispy and place in the oven at 175°C for 6 minutes. For a smoky aroma, finish them off on the BBQ for a few moments.

Red cabbage salad

  1. Finely grate or slice the red cabbage.
  2. Finely chop the shallots and add to the cabbage.
  3. Thoroughly mix in the vinegar, olive oil, salt and pepper just before serving to ensure the salad doesn’t lose any of its crunch.

Delicious to know

When cooking, add a piece of the Le Gruyère AOP Réserve rind to give the risotto an even more intensely cheesy aroma. The risotto shouldn’t be too dry, so add a little more vegetable stock before mixing in the Le Gruyère AOP Réserve and butter to ensure the risotto is nice and creamy.

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  • 20'
  • 20'
  • 5'
  • 10'
  • 7'
  • 45'

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