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Gino's Italian Escape

Duck Risotto With Mushrooms & Cherry Tomatoes

Duck is widely bred all over northern Italy and has become increasingly popular in recent years. There are also many species of wild duck, particularly in the Po Delta in Veneto. The Po Valley is also where Italy’s unique risotto rice is cultivated – mainly on the Lombardy plain and in Piedmont – so a duck risotto is the ultimate Po Valley dish!

Ingredients (Serves 4)

  • 6 tablespoons olive oil
  • 2 garlic cloves, peeled
  • 200g chestnut mushrooms, sliced
  • 2 shallots, peeled and finely sliced
  • 3 sprigs of fresh thyme
  • 2 duck breasts (about 400g total), skinned and cut into 1cm cubes
  • 400g Arborio, Carnaroli or Vialone Nano rice
  • 200ml dry white wine
  • 1 litre hot vegetable stock
  • 20 fresh red cherry tomatoes, quartered
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 70g salted butter
  • 70g freshly grated Grana Padano cheese, plus extra to serve
  • Salt and freshly ground black pepper

Instructions for Duck Risotto With Mushrooms & Cherry Tomatoes

  • Heat 2 tablespoons of the oil in a large frying pan over a medium heat. Add 1 garlic clove, fry for 2 minutes then discard. Increase the heat, add the mushrooms and cook for 5 minutes, stirring occasionally. Set aside.
  • Heat the remaining 4 tablespoons of oil in a medium saucepan over a medium heat. Add the remaining garlic clove, fry for 2 minutes then discard. Add the shallots and thyme and fry for 5 minutes, stirring, until softened but not browned.
  • Tip in the duck and fry for 3-5 minutes or until browned on all sides. Add the rice and stir constantly for 2 minutes or until the grains are coated and shiny. Pour in the wine and simmer for about 1 minute until it has evaporated. Stir in half the mushrooms.
  • Add 2 ladlesful of stock, bring to a simmer and stir until it is absorbed. Continue adding the rest of the stock in the same way, stirring and waiting for it to be absorbed before adding more, until the rice is cooked but still has a slight bite. It should take about 16-18 minutes. You may not need to use all the stock.
  • Stir in the tomatoes, parsley and remaining mushrooms. Remove the pan from the heat and add the butter and Grana Padano, stirring for about 30 seconds until creamy. Season with salt and pepper, sprinkle over extra cheese and serve immediately.
  • Enjoy Gino D’Acampo’s Duck Risotto With Mushrooms & Cherry Tomatoes!

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