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Red Wine Risotto With Duck and Garlicky Mushrooms Recipe
|Onion||1 , finely chopped|
|Carrots||2 , finely chopped|
|Celery sticks||2 , finely chopped|
|Garlic||3 Clove (15 gm), crushed|
|Risotto rice||10 Ounce (300 Gram)|
|Red wine||1⁄2 Pint (300 Milliliter)|
|Chicken stock||2 1⁄2 Pint (1.4 Liter)|
|Duck||6 Ounce, shredded (175 Gram, Use Leftover)|
|Chestnut mushrooms||200 Gram, sliced|
|Flat leaf parsley||1 Cup (16 tbs), chopped|
Calories 1042 Calories from Fat 182
% Daily Value*
Total Fat 21 g31.7%
Saturated Fat 9.8 g49%
Trans Fat 0 g
Cholesterol 50.3 mg
Sodium 959.6 mg40%
Total Carbohydrates 154 g51.4%
Dietary Fiber 5.8 g23.2%
Sugars 26.7 g
Protein 39 g77.2%
Vitamin A 271.6% Vitamin C 95.1%
Calcium 14.2% Iron 24.1%
*Based on a 2000 Calorie diet
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.
15.Pour the mushrooms on the risotto and garnish it with parsley.