- 2 tbsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 carrots, finely chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 celery sticks, finely chopped
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 3 garlic cloves, crushed
- thyme sprig, leaves picked
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 300g risotto rice
To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…
- 300ml red wine
- 1.4l chicken stock, hot
- about 175g leftover duck, shredded
Rich and full of flavour, duck meat is extremely nutritious, with high levels of protein, B…
- 200g pack chestnut mushroom, thickly sliced
- handful flat-leaf parsley, chopped
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.
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.
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.
No leftover duck?Simply roast 2 duck legs for 1½ hours at 160C/fan 140C/gas 3.