Riso Mantecato con Grasso di Anatra, Cicoli di Pelle d'Anatra e Fondo con Ossa d'Anatra e Porto

Riso Mantecato con Grasso di Anatra, Cicoli di Pelle d'Anatra e Fondo con Ossa d'Anatra e Porto is a contemporary Italian risotto dish created by chef Francesco Zini at Chiavica Cibo in Marostica, Italy. Its name translates to "creamed rice with duck fat, duck skin cracklings, and duck bone stock with port." The dish reinterprets the classic mantecato method—the final stirring that creates a creamy emulsion—by substituting traditional butter and broth with duck-based elements.

Key ingredients include carnaroli or vialone nano rice, rendered duck fat for toasting the grains, a deeply flavored stock made from roasted duck bones and fortified with port wine, and crispy duck skin cracklings (cicoli di pelle d'anatra) used as a garnish. A great version achieves a silky, flowing consistency without being gluey, with the duck fat and stock emulsifying perfectly so that each grain is coated but distinct. The richness of the fat and the sweetness of the port must be balanced, never overpowering the natural flavor of the duck. The cracklings add a textural contrast of crunch against the creamy rice.

Regional variations of this dish are rare, as it is a signature creation specific to Chiavica Cibo. However, similar preparations appear in Veneto and Lombardy, where cooks may use goose fat or lard, and substitute bone broths with local wines. Some chefs in the area add grated aged cheese during mantecatura, though Zini’s version typically omits cheese to let the duck and port shine through. The dish exemplifies the modern Italian approach of elevating humble ingredients—duck skin and bones—into a refined plate.