Dave’s Duck and Porcini Risotto

 

You need…….

• One duck breast, cooked and seasoned as you want. Slice in 1-2mm transverse slices. I use smoked duck breast though a Chinese master stock infused duck breast from your local Chinatown would go well.

• Approx. 250gms of dried porcini mushrooms – soak in 2 cups of boiling water

• Two cups of Aborio or Carnaroli rice

• Half an onion, finely chopped

• A couple of anchovy fillets

• 50mls of olive oil

• A garlic clove, crushed and chopped

• Something green, either snowpeas or peas or broad beans are ok.

• A cup of good parmesan cheese. Reggiano is best though Grana Padano is ok.

• Two cups of duck bone broth. Use chicken broth or stock as an alternative.

• One cup of white wine

• A table spoon of butter

• Truffle oil (optional garnish)

 

Then….

 

1. Throw the onion, anchovy fillets and garlic in to a pan along with the oil. Cook till the onions are soft.

2. With moderate heat add the rice to warm through and absorb some of the flavour for a couple of minutes.

3. Then add the porcini and liquid along with half of the stock. Cover and let simmer.

4. After 5 minutes add the duck. Salt and pepper as needed.

5. After another 5-10 minutes add the wine and balance of the stock and green veg.

6. Uncover in 5 or so minutes and taste the rice. You want it to be slightly chewy, not too soft.

7. Add most of the parmesan (keeping some for the table) and add the butter and gently stir though.

8. Serve with a drizzle of truffle oil

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Enjoy!