Duck, Mushroom, and Red Wine Risotto
Duck, Mushroom, and Red Wine Risotto



  • 2 tbsp butter
  • 1 chopped onion
  • 2 chopped carrots
  • 2 chopped celery stalks
  • 3 crushed garlic cloves
  • 1 thyme sprig, leaves picked
  • 300g arborio rice
  • 300ml red wine
  • 1.5 litres chicken stock
  • 175g cooked duck, shredded
  • 200g brown mushrooms, sliced
  • Handful of chopped parsley
  • Soften the onion, carrots, and celery in 1 tbsp of butter in a wide pan. Cover and gently cook for 10 mins, then tip in ⅔ of the garlic, fry for a minute, then stir in the rice and thyme. Stir for a minute or two, then add the wine and let it reduce almost completely. Stir in the stock, ladle by ladle, until the rice is creamy and almost all the stock is absorbed. Add the duck, and cover for 5 mins to heat through.
  • Melt the rest of the butter in a separate pan, and fry the mushrooms for 3 mins or until golden. Stir in the rest of the garlic, cook for a minute more, and season liberally. Stir the mushrooms into the risotto, then scatter with parsley and serve.
30 mins
4 serving

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