Roast Duck, Mixed Mushroom & Truffle Risotto – Sabato

Name: Roast Duck, Mixed Mushroom & Truffle Risotto – Sabato
Ingredients: 4 duck legs; 1 orange, thickly sliced; 1 sprig of fresh thyme; Pinch salt; 2 Tbsp butter; 1 onion, finely diced (brunoise); 2 Tbsp fresh sage leaves, rolled and sliced into long strips (Chiffonade); 20g Naturbosco dried porcini mushrooms, soaked in 250ml hot water for 20 minutes, drained, and chopped; 100g mixed mushrooms (e.g. shitake, enoki, oyster), sliced; 10 Fresh Swiss brown mushrooms, sliced; 300g (1½ cups) Ferron Carnaroli rice; 150ml white wine; 500ml chicken stock, simmering; 2 Tbsp Giuliano Tartufi salsa tàrtufata or Tutto Gusto crema tartufata; 2 Tbsp Zany Zeus mascarpone; 1 Tbsp Italian flat leaf parsley, finely chopped; Salt and freshly ground black pepper; 30g Parmigiano Reggiano, shaved; Giusti balsamic vinegar, to drizzle

sabato.co.nz

Presenting a warming palate of umami, this recipe is sure to be a winter favourite. Enjoy this risotto garnished with freshly grated Parmigiano and a glass of Rocca Giovanni Nebbiolo d’Alba. Serves...

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Ingredients

4 duck legs
1 orange, thickly sliced
1 sprig of fresh thyme
Pinch salt
2 Tbsp butter
1 onion, finely diced (brunoise)
2 Tbsp fresh sage leaves, rolled and sliced into long strips (Chiffonade)
20g Naturbosco dried porcini mushrooms, soaked in 250ml hot water for 20 minutes, drained, and chopped
100g mixed mushrooms (e.g. shitake, enoki, oyster), sliced
10 Fresh Swiss brown mushrooms, sliced
300g (1½ cups) Ferron Carnaroli rice
150ml white wine
500ml chicken stock, simmering
2 Tbsp Giuliano Tartufi salsa tàrtufata or Tutto Gusto crema tartufata
2 Tbsp Zany Zeus mascarpone
1 Tbsp Italian flat leaf parsley, finely chopped
Salt and freshly ground black pepper
30g Parmigiano Reggiano, shaved
Giusti balsamic vinegar, to drizzle