Roast Duck, Mixed Mushroom & Truffle Risotto

Name: Roast Duck, Mixed Mushroom & Truffle Risotto
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, (reserving soaking liquid) 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 tartufata or Tutto Gusto crema tartufata; 2 Tbsp Zany Zeus mascarpone; 1 Tbsp Italian flat leaf parsley, finely chopped; Salt; 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...

View full recipe on sabato.co.nz

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at sabato.co.nz.

Share this recipe:

Cooking tools:

Roasting pan
Aluminum foil
Oven
Chef's knife
Cutting board
Saucepan
Stove
Mixing bowl
Colander
Measuring cup
Measuring spoon
Kitchen scale
Wooden spoon
Peeler
Refrigerator
Plate

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, (reserving soaking liquid) 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 tartufata or Tutto Gusto crema tartufata
2 Tbsp Zany Zeus mascarpone
1 Tbsp Italian flat leaf parsley, finely chopped
Salt
freshly ground black pepper
30g Parmigiano Reggiano, shaved
Giusti balsamic vinegar, to drizzle