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Duck risotto
Duck risotto
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Try this luxurious duck risotto for a creamy and rich Italian favorite with a gourmet twist.
Ingredients:
  • 1.25L (5 cups) duck stock (see related recipe)
  • 36.40 gm extra virgin olive oil
  • 1 large red onion, halved, thinly sliced
  • 3 garlic cloves, crushed
  • 330g (1 1/2 cups) arborio rice
  • 250ml (1 cup) dry red wine
  • 150g (1 cup) frozen peas
  • 70g baby rocket leaves
  • Cooked duck meat (reserved from duck stock, see related recipe), shredded
  • Salt & freshly ground black pepper
Instructions:
  • In a large saucepan, bring the stock to a gentle simmer after bringing it to a boil.
  • In a heavy-based saucepan over medium heat, heat the oil. Add the onion and garlic, stirring often, until soft and translucent without browning, about 4 minutes. Stir in the rice for 2 minutes until slightly translucent. Increase heat to high and pour in the wine. Cook and stir for 2 minutes until the wine evaporates. Reduce heat to medium.
  • Pour a ladleful (about 125ml/1/2 cup) of the simmering stock into the rice mixture and stir continuously over medium heat until absorbed. Repeat this process, adding one ladleful of stock at a time and stirring constantly. Cook for 25 minutes, adding peas in the last 5 minutes, until the risotto is creamy and the rice is tender but still slightly firm.
  • Take the pan off the heat, mix in the arugula and shredded duck. Spoon the risotto into shallow bowls, then season with salt and pepper. Serve promptly.

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