Zinfandel Risotto with Duck Confit and Wild Mushrooms – ZAP
Sauté wild mushrooms in grape seed oil, reduce Zinfandel wine, cook risotto with chicken stock, and finish with duck confit for a gourmet appetizer or main course.
Ingredients
- 1 lb. wild mushrooms, assorted
- 2 tablespoons grape seed oil
- 1 bunch fresh thyme
- 2 shallots, minced
- 10 tablespoons butter
- 1-1/2 cups carnaroli risotto rice
- 5 cups chicken stock
- 1 bottle Zinfandel wine
- sea salt
- fresh ground black pepper
- 1 bunch garlic chives, chopped
- 4 duck legs, cooked confit style
- 1 bay leaf
- 4 oz. Reggiano parmesan cheese, grated
More Like This
Duck Confit Risotto – Private Reserve Produce
privatereserveproduce.com
Red wine risotto with duck & garlicky mushrooms - Good Food Middle East
bbcgoodfoodme.com
Roast Duck, Mixed Mushroom & Truffle Risotto – Sabato
sabato.co.nz
Wild Mushroom Risotto from Cafe de Jardin | Searching4Zen
searching4zen.com
Wild duck breast and black trumpet mushroom risotto - Mustang Grill
mustang-grill.com
Duck Mushroom Risotto | Crescent Duck
crescentduck.com
Ricarda's Wild Mushroom Risotto | TasteToronto
tastetoronto.com
Wild Mushroom Risotto - Kosher.com
kosher.com