Red Wine Risotto With Duck & Garlicky Mushrooms
This flavorful risotto recipe combines tender duck meat, earthy chestnut mushrooms, and aromatic vegetables to create a rich and comforting dish. The creamy rice is infused with the flavors of red wine, thyme, and garlic, making each bite a delight for the senses. With a final touch of fresh parsley, this dish is both satisfying and elegant, perfect for a special meal or a cozy night in.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 638 calories
- Fat Content: 26 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 71 grams carbohydrates
- Sugar Content: 9 grams sugar
- Protein Content: 28 grams protein
- Sodium Content: 1.82 milligram of sodium
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