Duck Risotto

5 from 1 vote

Rich enough for a main course or a flavourful side.

Prep Time15

Cook Time25

Total Time30

Course: Side Dish

Cuisine: Italian

Servings: servings

Calories: 502kcal

1 tablespoon olive oil
1 tablespoon butter
1 medium onion finely diced
½ teaspoon salt
½ teaspoon pepper
¾ cup dry white wine
¾ cup cooked shredded duck or duck confit
1-2 tablespoon Other fresh herbs, chopped finely if desired ex sage, parsely, marjoram
4 cups duck stock can substitute good quality chicken stock
½ oz dried mushrooms chopped finely from dry
1 cup arborio rice or Carnaroli
¾ cup parmesan cheese, plus more for garnish freshly grated

Heat duck stock in microwave or stove top. Maintain heat to just below a simmer.
Melt butter and oil in a large saucepan over medium high heat.
Add onion and cook 8-10 minutes until it is translucent.
Add salt, pepper and rice and stir to coat the rice. Allow rice to cook 3-4 minutes.
Increase heat to high and add the dried mushroom pieces and wine. (Make sure the mushrooms are finely chopped so they will soften weel as the risotto cooks.) Cook and stir until wine has mostly disappeared. Reduce heat to medium high. Add the duck meat and fresh herbs.
Add hot broth ½ cup at a time and stir until broth is absorbed. Continue adding ½ cup of broth at a time until you have cooked rice for about 20 minutes and added at least 3 cups of the broth. Test a rice kernel to see if it is tender through. If not continue to add broth and cook until rice is cooked through.
When rice is tender add the parmesan cheese and stir until it is melted. Taste and adjust seasoning to taste.
Garnish with more fresh grated cheese and chopped h.erbs if desired.

Notes:

You can substitute a good quality chicken broth for the duck broth.

You can purchase duck confit at gourmet shops.