Food & Wine
Red wine risotto with duck and mushrooms
Full of delectable flavours from mushrooms, herbs and red wine, this risotto is tossed with carrots, celery, thyme and slices of tender duck to make this spectacular supper dish.
Ingredients:
- 2 tbsp butter
- 1 onion, finely chopped
- 2 carrots, fnely chopped
- 2 celery sticks, finely chopped
- 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:
- Heat 1 tbsp butter in a wide saucepan, then add the onion, carrots and celery. Cover, then gently cook for 10 mins until soft. 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.
Related links: