Ingredients

• 150g risotto rice
• 1 onion, finely chopped
• Saffron from Kozani strands
• 50ml white wine
• ½ smoked duck breast Paderis
• 4 blanched asparagus
• 400ml hot chicken stock
• 60g cold butter, diced
• A bit of olive oil
• 50g grated Parmesan
• Lemon zest
• Salt & pepper

Method

In a saucepan, heat the olive oil and sauté the onion and rice for 4-5 minutes.

Deglaze with the white wine, let it evaporate, and add the saffron strands from Kozani.

Gradually add the hot chicken stock, stirring occasionally, until the rice is cooked.

Once the risotto is done, remove from heat and season with salt and pepper. Add the butter and Parmesan, and stir well to create a creamy consistency.

In a separate pan, use a little butter to sear the smoked duck and asparagus for 1-2 minutes, until lightly browned.

Plate the risotto, topping with the duck and asparagus. Garnish with pink peppercorns, lemon zest, and a few drops of raw olive oil.