Name: Red wine risotto with duck & garlicky mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Italian
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 duck shredded; 200g pack chestnut mushroom thickly sliced; handful flat-leaf parsley chopped

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Red wine risotto with duck & garlicky mushrooms

Red wine risotto with duck & garlicky mushrooms

Jane Hornby

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 3.7 out of 5.19 ratingsRate

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

Easily halved

Gluten-free

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A star rating of 4.8 out of 5.68 ratings

Ingredients

Nutrition

Units:

MetricUS

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 duck

shredded
200g pack chestnut mushroom

thickly sliced
handful flat-leaf parsley

chopped

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Nutrition: per serving

kcal638
fat26g
saturates9g
carbs71g
sugars9g
fibre0g
protein28g
salt1.82g

Method

step 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.
step 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.
step 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 TIPS

NO LEFTOVER DUCK?

Simply roast 2 duck legs for 1½ hours at 160C/fan 140C/gas 3.

Recipe from Good Food magazine, January 2009

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A star rating of 3.7 out of 5.19 ratings

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