Duck Mushroom Risotto | Crescent Duck

Name: Duck Mushroom Risotto | Crescent Duck
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped fine; 4 cloves garlic, chopped; 3 cups uncooked Vialone Nano or short-grain risotto rice; 1 cup dry white wine; 8 cups chicken stock; salt and pepper to taste; 4 duck breasts, diced; 1/2 cup olive oil; 4 ounces fresh wild & cultivated mushrooms, coarsely chopped (use Chanterelle, Black Trumpets or Crimini); 5 fresh sage leaves; 3 tablespoons sweet butter; 1/3 cup grated parmigiano-reggiano cheese; 10 sprigs Italian parsley, leaves only, chopped

crescentduck.com

RISOTTO 2 tablespoons olive oil 1 medium onion, chopped fine 4 cloves garlic, chopped 3 cups uncooked Vialone Nano or short-grain risotto rice 1 cup dry white

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Ingredients

2 tablespoons olive oil
1 medium onion, chopped fine
4 cloves garlic, chopped
3 cups uncooked Vialone Nano or short-grain risotto rice
1 cup dry white wine
8 cups chicken stock
salt and pepper to taste
4 duck breasts, diced
1/2 cup olive oil
4 ounces fresh wild & cultivated mushrooms, coarsely chopped (use Chanterelle, Black Trumpets or Crimini)
5 fresh sage leaves
3 tablespoons sweet butter
1/3 cup grated parmigiano-reggiano cheese
10 sprigs Italian parsley, leaves only, chopped