Risotto al anitra con balsamico

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Duck Risotto with Balsamic Vinegar
Artisinal riso simmered with slow braised tender duck confit, agro dolce grape preserve, topped with cubed seared Quebec Foie Gras and finished with a noble artisanal Balsamic vinegar of Modena.

This is the Golden Spoon Award Winning risotto with duck confit, foie gras and balsamic vinegar. Look at all those pieces of foie! If it were not by taste, the description alone would probably convince many why this was recognized as Canada's best risotto (in 2004). They won an $11,000 solid gold spoon for the best risotto in Toronto. The spoon is displayed at the front of the restaurant. Apparently if you order the version with 100 year old balsamic vinegar, you are given the gold spoon to eat with (no, you can't keep it).

We had the middle version with the 50 year old Balsamic Vinegar. Oh to have been the lucky one to lick the spoon. I still don't know who had the honours, but this dish was split between 10.5 of us (yes, IC is considered a 0.5 ;P ).

Four versions available:
A) 12 year old 'Tradizionale' $39.95
B) 25 year old Extra Vecchio $49.95
C) 50 year old Silver Serve $69.95 (This was the one used in the competition - I don't know if it's the same bottle. :P)
d) 100 year old Gold Reserve $99.95
Photo taken by JC or CL.

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Taken with a Canon PowerShot SD850 IS.
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Taken on March 22, 2008

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Risotto al anitra con balsamico

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