PREGO DUCK & MIXED MUSHROOM TRUFFLE RISOTTO - Cuisine Magazine - From New Zealand to the World
PREGO DUCK & MIXED MUSHROOM TRUFFLE RISOTTO Guest Chef Serves 4 Preparation 10 mins Cook 23 - 30 mins, plus […]
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Ingredients
- 150g cooked duck (for this recipe you can either roast a whole duck, then use the remaining meat for another recipe, or use duck legs/breasts)
- 2 & 1⁄2-3 litres chicken stock
- 6 tablespoons clarified butter
- 3⁄4 cup sage, shredded
- 1 medium onion, finely chopped
- 240g mushrooms, a mixture of shiitake, enoki, oyster, Swiss brown
- 375g carnaroli rice
- 150ml white wine
- 45g mascarpone
- 30g truffle paste
- aged balsamic vinegar, to serve
- shaved Parmigiano-Reggiano, to serve
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