Red Wine Risotto to Duck Breast
Peel the onion and dice. Rinse the leek and finely chop. Heat 30g (approximately 1 ounce) of butter. Add the onion and rice and cook until soft. Cut the vanilla bean in half lengthwise and add to the rice along with the star anise and leeks. Gradually pour the red wine and chicken stock into the rice and cook while stirring for about 25-30 minutes.
In the meantime, score the skin of the duck breasts crosswise. Place the duck breast, skin side down, in a hot pan and add a good amount of water. Allow the water to evaporate while browning the skin then turn the breast over. Reduce the heat and cook the duck breast 18-20 minutes longer.
In the final minutes add the chestnuts to the rice and stir in the remaining butter. Season with salt and pepper. Let rest 5 minutes. Slice the duck breast and serve the risotto.