Risotto with duck and rosemary

450 g Vialone Nano rice
300 g duck breast
60 g peeled shallots
50 g butter
1 sprig of parsley
1 sprig of rosemary
A few bay leaves
Olive oil
Grappa
Red wine
Beef broth
Fresh pepper

Remove the skins and any cartilage from the duck breast  and cut into pea-sized pieces.
Chop the shallots and, add the parsley and rosemary.
Heat two tablespoons of olive oil and half a bay leaf in a frying pan and sauté the cubes of chicken duck together with a generous splash of Grappa in it, then let it drain in a colander.
Meanwhile, fry gently the chopped shallot  in 20 g of butter and a tablespoon of oil, add the rice and toast it.
Add half a glass of red wine and then add some broth a little at a time, always stirring with wooden spoon.
When partially cooked, add to the rice pieces of duck meat and the chopped parsley and rosemary.
When the rice is still al dente, remove from heat and stir in the remaining butter into small pieces, Parmesan cheese and a pinch of pepper, then serve.

Recipe from the book "Grappa & Cucina. Nella tradizione delle Venezie".