Duck Mushroom Risotto Recipe

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Duck Mushroom Risotto

Ingredients

RISOTTO

2 tablespoons olive oil

1 medium onion, chopped fine

4 cloves garlic, chopped

3 cups uncooked Vialone Nano or short-grain risotto rice

1 cup dry white wine

8 cups chicken stock

salt and pepper to taste

DUCK BREASTS

4 duck breasts, diced

1/2 cup olive oil

4 ounces fresh wild & cultivated mushrooms, coarsely chopped (use Chanterelle, Black Trumpets or Crimini)

5 fresh sage leaves

3 tablespoons sweet butter

1/3 cup grated parmigiano-reggiano cheese

10 sprigs Italian parsley, leaves only, chopped

salt and pepper to taste

Method

Make risotto by heating oil in a large casserole dish over medium heat.
When oil is warm, add chopped onion and garlic. Sweat 5 minutes.
Add rice and saute 3 minutes. Stir continuously with a wooden spoon.
Add 1/2 cup wine and reduce until almost dry.
Add chicken stock as needed, 1/2 cup at a time until rice is tender and creamy. Add salt and pepper to taste.
In a separate pan, heat olive oil and lightly brown duck.
Add mushrooms and sweat with duckling for 10 minutes. Drain excess olive oil.
Deglaze with remaining white wine.
When duck is almost cooked, sprinkle with sage leaves. Remove pan from heat and let rest, covered.
When risotto is ready, add duck mixture to it and finish with butter and cheese. Season with salt and pepper. Sprinkly parsley leaves over risotto and serve.

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