A little while ago I was invited to try some Maille products and develop an original recipe using at least one of them. I had always associated Maille with mustard, which I don’t use often, so I was pleased to discover they also offer aged balsamic vinegar and a delightful hazelnut oil. I used the balsamic to dip some hazelnut ficelles, and the hazelnut oil inspired a savoury dish rather than a sweet bake.
Hazelnut oil has a naturally sweet, subtly nutty flavour that doesn’t overpower other ingredients. I like adding oils to risottos because they introduce variation in every spoonful—an occasional burst of toasted nut aroma lifts the whole dish. For this recipe I paired the oil with duck breast and toasted hazelnuts to create a warm, balanced risotto with texture and depth.
| Serves | 2-3 |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Total time | 45 minutes |
| Meal type | Lunch, Main Dish, Starter |
| Misc | Child Friendly, Gourmet, Serve Hot |
INGREDIENTS
- 2 duck breasts
- 1 tablespoon vegetable oil (or duck fat)
- 1 small onion, finely chopped
- 150g risotto rice (Arborio or another short-grain rice)
- 700ml vegetable stock (extra water may be needed while cooking)
- Salt and freshly ground pepper, to taste
- 50g hazelnuts, coarsely chopped
- 1 tablespoon hazelnut oil, plus extra to drizzle
- Rocket (arugula) to garnish
DIRECTIONS
| 1. | |
| Preheat the oven to 200°C. Place the duck breasts on a tray and roast for 10–12 minutes. I don’t use the skin here; if you prefer the skin, sear it in a frying pan before finishing in the oven. | |
| 2. | |
| Remove the duck from the oven and let it rest for 10 minutes, then slice or chop into bite-sized pieces. | |
| 3. | |
| Heat the vegetable oil (or any rendered fat left from the duck) in a large saucepan over medium-low heat. | |
| 4. | |
| Add the chopped onion and soften over low heat for about 2 minutes until translucent. | |
| 5. | |
| Stir in the rice so each grain is coated with oil and onion. Pour in about 100ml of the vegetable stock immediately to prevent the rice sticking to the pan. | |
| 6. | |
| Cook gently, adding more stock a splash at a time as it’s absorbed, stirring occasionally. Continue until the rice is tender and creamy—this can take up to 20 minutes depending on the rice. If needed, add up to 50ml extra water or stock to reach the desired texture. | |
| 7. | |
| Stir in the chopped hazelnuts and cook for another 2 minutes; they will soften slightly but retain some crunch. | |
| 8. | |
| Add the chopped duck and fold through the risotto. Season with salt and pepper to taste. | |
| 9. | |
| Divide the risotto between plates and drizzle a little hazelnut oil over each portion, dotting some around the edges for extra fragrance. | |
| 10. | |
| Garnish with rocket and serve immediately—this pairs beautifully with a chilled glass of your choice. | |