Red Wine Risotto With Duck and Garlicky Mushrooms Recipe
Summary
Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelMedium
Health IndexAverageServings2
Ingredients
| Butter | 2 Tablespoon | |
| Onion | 1 , finely chopped | |
| Carrots | 2 , finely chopped | |
| Celery sticks | 2 , finely chopped | |
| Garlic | 3 Clove (5gm), crushed | |
| Thyme sprig, leaves picked | ||
| 300 g/10 oz risotto rice | ||
| 300 ml/1/2pt red wine | ||
| 1.4 litres/2 1/2 pints chicken stock, hot | ||
| About 175 g/6 oz leftover duck, shredded | ||
| 200 g pack chestnut mushrooms, thickly sliced | ||
| Handful flat-leaf parsley, chopped | ||
Directions
MAKING 1.In a wide saucepan, heat butter.
2.Add onions, celery and carrots to it.
3.Cover the pan with a lid and cook for around 10 minutes.
4.Add two third of garlic and fry for atleast a minute.
5.Add rice and thyme to the mixture and stir.
6.Put the wine in the pan and cook till it evaporates.
7.Add the stock and stir well.
8.Keep the heat medium so that the stock flavor infuse well in the rice.
9.Once the rice appear to be creamy, remove the pan from the heat.
10.Add the duck to the pan and cover.
11.In another pan, heat butter and add mushrooms.
12.Fry the mushrooms until golden.
13.Put the remaining one third garlic to mushrooms and cook.
14.Season the mushroom mixture.
SERVING
15.Pour the mushrooms on the risotto and garnish it with parsley.
2.Add onions, celery and carrots to it.
3.Cover the pan with a lid and cook for around 10 minutes.
4.Add two third of garlic and fry for atleast a minute.
5.Add rice and thyme to the mixture and stir.
6.Put the wine in the pan and cook till it evaporates.
7.Add the stock and stir well.
8.Keep the heat medium so that the stock flavor infuse well in the rice.
9.Once the rice appear to be creamy, remove the pan from the heat.
10.Add the duck to the pan and cover.
11.In another pan, heat butter and add mushrooms.
12.Fry the mushrooms until golden.
13.Put the remaining one third garlic to mushrooms and cook.
14.Season the mushroom mixture.
SERVING
15.Pour the mushrooms on the risotto and garnish it with parsley.
Chef
