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Duck and shiitake risotto
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Create a fusion masterpiece: Asian-infused risotto.
Ingredients:
  • 36.40 gm olive oil
  • 2 garlic cloves, chopped
  • 150g fresh shiitake mushrooms
  • 350g arborio rice
  • 1.2L chicken style liquid stock
  • 60ml mirin
  • 40.00 ml kecap manis (Indonesian sweet soy sauce)*
  • 1 tsp sesame oil
  • 1 Chinese barbecued duck*, meat roughly chopped
  • 1 bunch steamed baby bok choy*
Instructions:
  • Preheat oven to 200°C. In a large deep frypan over medium heat, sauté onion and garlic in oil until softened. Add shiitakes and rice, cook for another minute. Pour in stock and wine, bring to a boil. Transfer mixture to a greased baking dish, cover with foil, and bake for 20-25 minutes. Stir in kecap manis, sesame oil, and duck. Let rest for 5 minutes until liquid is absorbed. Finally, stir in roughly chopped bok choy and serve.

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