Duck Risotto with Wilted Spinach Recipe | Esser Vineyards

Ingredients

• 6 cups of Game broth or Chicken broth
• 3 duck breast with fat
• 1 stick unsalted butter or the skin of the duck breasts
• 1 yellow onion, finely chopped
• 2 garlic cloves, finely chopped
• ½ cup chopped pancetta or prosciutto
• 1 Tbsp chopped fresh sage
• 1 Tbsp fresh rosemary, chopped
• finely grated zest and juice of 1 unwaxed lemon
• 4 anchovies, rinsed under cold water and chopped
• ⅔ cup Esser Chardonnay
• 2 Tbsp balsamic vinegar
• 2 cups risotto rice, my favorite vialone nano
• 2 cups firmly packed fresh spinach, washed
• sea salt and freshly ground black pepper
• ¼ cup freshly grated Parmesan cheese, to serve