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Red wine risotto with duck & garlicky mushrooms

Red wine risotto with duck & garlicky mushrooms

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A star rating of 3.6 out of 5.17 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Easily halved
  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal638
fat26g
saturates9g
carbs71g
sugars9g
fibre0g
protein28g
salt1.82g
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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

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.

Goes well with

Recipe from Good Food magazine, January 2009

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Overall rating

A star rating of 3.6 out of 5.17 ratings
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