Red wine risotto with duck & garlicky mushrooms
By Jane Hornby
A great way to use up leftover duck in a rich, luxurious supper dish
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Prep:10 mins
Cook:30 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 638
-
fat 26g
-
saturates 9g
-
carbs 71g
-
sugars 9g
-
fibre 0g
-
protein 28g
-
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
Tip
No leftover duck?Simply roast 2 duck legs for 1½ hours at 160C/fan 140C/gas 3.
Method
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.
