Red Wine Risotto With Duck & Garlicky Mushrooms

A great way to use up leftover duck in a rich, luxurious supper dish

• Cooking Time Prep 10 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  638

• Protein

  28g

• Carbs

  71g

• Fat

  26g

• Saturates

  9g

• Fibre

  0g

• Sugar

  9g

• Salt

  1.82g

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

Directions

1. 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.
2. 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.
3. 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.

Categories: All Christmas