Risotto with Farmyard Ragù

Method

1. Remove the skin from the duck thigh and finely dice the meat. Discard any sinews.
2. Remove the skin from the chicken and dice the meat finely.
3. Place the duck and chicken skins in a cold pan. Slowly render the fat over low heat. If needed, add a drizzle of oil.
4. Add the diced meat to the pan and brown for at least 5 minutes until nicely colored.
5. Add the finely chopped onion, celery, and carrot soffritto. Cook slowly for at least 10 minutes until soft and beginning to caramelize.
6. Remove the skins. Deglaze the pan with marsala wine and white wine, scraping up the browned bits from the bottom.
7. Add hot meat broth and a bundle of sage and rosemary tied together. Cover and simmer for about 1 hour 30 minutes.
8. Stir in whole milk and continue cooking, covered, for about another 30 minutes. The ragù should reduce and become creamy.
9. In a separate pot, melt a knob of butter with a drizzle of oil. Fry the most beautiful sage leaves until crisp. Drain and set aside.
10. In the same fat, add the rice and a pinch of salt. Toast the rice, stirring, until it is too hot to hold in your hand.
11. Deglaze with white wine and let it evaporate completely.
12. Cook the risotto by gradually adding hot meat broth, keeping the rice covered by about half a centimeter of broth. Stir occasionally and cook until al dente.
13. Meanwhile, the ragù should be concentrated and golden. Season it with pepper.
14. Off the heat, finish the risotto with fresh thyme, grated Parmesan, and cold butter. Cover and let it rest for a couple of minutes.
15. Warm the serving plate with a spoonful of hot broth. Place the risotto in the center, top with the ragù, and garnish with crispy sage leaves. Finish with a grind of black pepper.