Red wine risotto with duck & garlicky mushrooms

Red wine risotto with duck & garlicky mushrooms

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(9 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

A great way to use up leftover duck in a rich, luxurious supper dish

Nutrition and extra info

Additional info

  • Easily halved
  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
638
protein
28g
carbs
71g
fat
26g
saturates
9g
fibre
0g
sugar
9g
salt
1.82g

Ingredients

  • 2 tbsp butter
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery sticks, finely chopped
  • 3 garlic cloves, crushed
  • thyme sprig, leaves picked
  • 300g risotto rice
  • 300ml red wine
  • 1.4l chicken stock, hot
  • about 175g leftover ducks, shredded
  • 200g pack chestnut mushrooms, thickly sliced
  • handful flat-leaf parsley, chopped

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Method

  1. Heat 1 tbsp butter in a wide saucepan, then add the onion, carrots and celery. Cover, then gently cook for 10 mins until soft. Tip in two-thirds of the garlic, fry for 1 min, turn up the heat, then add the thyme and rice. Stir for a few mins, then add the wine and let it reduce to almost nothing.
  2. Stir in the stock over a medium heat, ladle by ladle, waiting for each addition to absorb before adding the next. Keep the heat on medium – too hot and the stock will evaporate rather than be absorbed by the rice. When the rice is creamy and justcooked, take off the heat, add the duck, then cover for 5 mins to heat through.
  3. Melt the remaining butter in another wide pan, add the mushrooms, then fry them on a high heat for about 3 mins until golden. Add the remaining garlic, fry for 1 min more, then season. Stir the mushrooms into the risotto, then scatter with parsley and serve.

Recipe from Good Food magazine, January 2009

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Comments

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hedgehog33's picture
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Enjoyed this, followed the recipe as stated. I would add more mushrooms next time, they were my favourite part.

christobelcook's picture

BRILLIANT - cooked last night tweaked using less than half the 3 veg, 150g rice, 350g duck (less after removing sinews) quickly fried, lotsa wine and a big saucepan of stock comprising 2 knorr gel pot chicken stock, 1 oxo lamb cube, a tablespoon of Bournville cocoa and a few dried mushrooms. Exactly right for 4 considering the starter and dessert (see iced nougat & raspberry terrine on this site) were substantial. Served with a salad of mango, watercress, the tops of 2 gem lettuces and peeled bell peppers 1 red 2 yellow. The left over stock is going to be lunch today with veg thrown in and potato to thicken.

philfood's picture
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brilliant way to use up left-over duck. V tasty. Cooked as per recipe
and I wouldn't change anything.

danandsarah's picture

This is a great way to use up leftover duck - yummy!

memphisishome's picture
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Excellent recipe. I left out the celery and used shitake mushrooms, but followed the recipe exactly otherwise. We had Peking Duck at a Chinese restaurant the night before and brought home plenty of leftover duck. This was a great use for the duck.

club4411's picture
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Made this as a supper dish for relatives and friends during the Christmas season this year using leftover roast duck and served with sauted mustard greens ,sweet potato casserole and cranberry sauce. Praise from everyone. Many thanks!! maybe will increase thyme next time

bonnierb's picture
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This wasn't as nice as it sounded :-(

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I thought this was delicious, will definately be making it again

pewter's picture
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Not very nice

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