Red wine risotto with duck & garlicky mushrooms

Red wine risotto with duck & garlicky mushrooms

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

Difficulty and servings

Easy

Serves 4

Easily doubled

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 30 mins

Gluten-free

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.
Try

No leftover duck?

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

PER SERVING

638 kcalories, protein 28g, carbohydrate 71g, fat 26 g, saturated fat 9g, fibre 0g, sugar 9g, salt 1.82 g

Recipe from Good Food magazine, January 2009.

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Latest comments and suggestions

  • Binder photo Beth

    06 January 2009

    Beth rated this recipe

    3 stars

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  • Binder photo Pewtersfood

    14 February 2009

    Pewtersfood rated and commented on this recipe

    2 stars

    Not very nice

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  • Binder photo niccinotts

    24 February 2009

    niccinotts rated and commented on this recipe

    5 stars

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

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  • Binder photo BB is the chef

    23 November 2009

    BB is the chef rated and commented on this recipe

    2 stars

    This wasn't as nice as it sounded :-(

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  • Binder photo philfood

    21 February 2010

    philfood rated this recipe

    4 stars

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  • Binder photo pops

    29 December 2011

    pops rated and commented on this recipe

    5 stars

    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

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  • Binder photo memphisishome

    09 January 2012

    memphisishome rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Dan & Sarah

    06 March 2012

    Dan & Sarah commented on this recipe

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

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  • Binder photo philfood

    17 August 2012

    philfood commented on this recipe

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

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  • Binder photo Christobel

    21 October 2012

    Christobel commented on this recipe

    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.

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  • Binder photo hedgehog

    22 October 2012

    hedgehog rated and commented on this recipe

    4 stars

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

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Difficulty and servings

Easy

Serves 4

Easily doubled

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 30 mins

Gluten-free

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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PER SERVING

638 kcalories, protein 28g, carbohydrate 71g, fat 26 g, saturated fat 9g, fibre 0g, sugar 9g, salt 1.82 g

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