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Recipe Category: Main Courses

Duck and Porcini Mushroom Risotto

A rich risotto that is the thing to make when you have a little leftover roast duck to use up.

Serves: 4-6
Preparation Time: 15 minutes
Cooking time: 45 minutes
  • 20g dried porcini mushrooms
  • 1 cup boiling water
  • 2 tablespoons olive oil (or duck fat)
  • 1 large red onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 cups Arborio rice (Vialone Nano variety)
  • 200g open cap mushrooms, finely chopped
  • 1 cup dry white wine
  • 1.5 litres duck or chicken stock, simmering
  • 250g cooked duck meat, shredded
  • 50g butter
  • 150g Parmesan cheese, finely grated
  • sea salt and freshly ground black pepper, to taste
  • Fresh thyme and truffle oil, for garnish, optional

Soak porcini mushrooms in boiling water. Heat oil in a large heavy-based saucepan and sauté onion and garlic until softened. Add rice and cook, stirring for 1 minute or until the rice has turned opaque. Add chopped open cap mushrooms and cook until softened. Add wine and drained liquid from porcini mushrooms to the rice. Finely chop porcini mushrooms and add to the rice with the duck meat. Add 1 cup of simmering stock and, cook uncovered, stirring until all the liquid has been absorbed. Adding hot stock is important to maintain the cooking temperature and continue the cooking process. Continue adding stock in this manner, stirring regularly, until the rice is cooked to ‘al dente’ stage - this will take 15-20 minutes. If more liquid is required during this process add extra stock or boiling water. Stir the butter and half the Parmesan into the risotto and season to taste. Portion onto individual plates and serve with remaining Parmesan, drizzle with truffle oil and sprinkle with thyjme.

Recipe Type: Risotto

Author: Naomi Crisante
Date Created: 02/12/2019