Rich & Rustic: Unveiling the Ultimate Duck and Mushroom Risotto

Ingredients:

• 2 duck breasts, skin on
• Salt and freshly ground black pepper
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken or duck broth
• 1 cup mixed mushrooms (such as cremini, shiitake, and oyster), sliced
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• Chopped fresh parsley (for garnish)

Instructions:

1. Preparation:
   • Season the duck breasts with salt and freshly ground black pepper on both sides.
2. Cooking the Duck:
   • In a skillet over medium-high heat, heat 1 tablespoon of olive oil.
   • Place the duck breasts in the skillet, skin side down. Cook for 4-5 minutes until the skin is golden and crispy.
   • Flip the duck breasts and cook for another 3-4 minutes, or until the internal temperature reaches about 135°F (57°C) for medium-rare.
   • Remove the duck from the skillet and let it rest for a few minutes before slicing. Slice the duck thinly and set aside.
3. Risotto Base:
   • Heat the remaining tablespoon of olive oil and 1 tablespoon of butter over medium heat in a separate large skillet or pot.
   • Add the chopped onion and sauté until it becomes translucent.
   • Stir in the minced garlic and Arborio rice, and cook for a few minutes until the rice is lightly toasted.
4. Deglazing and Cooking the Risotto:
   • Pour in the white wine to deglaze the pan, stirring until the wine is mostly absorbed.
   • Begin adding the chicken or duck broth, one ladleful at a time, stirring frequently and absorbing each addition before adding more. Continue this process until the rice is creamy and cooked al dente, which should take 18-20 minutes.
5. Mushrooms and Duck:
   • In the last few minutes of cooking the risotto, stir in the sliced mushrooms and the remaining tablespoon of butter. Cook until the mushrooms are tender.
6. Finishing Touches:
   • Remove the risotto from the heat and stir in the grated Parmesan cheese until it’s melted and incorporated.
   • Season with salt and freshly ground black pepper to taste.
7. Serving:
   • To serve, spoon the duck and mushroom risotto onto plates.
   • Top each portion with slices of the cooked duck.
   • Garnish with chopped fresh parsley.

Indulge in the harmonious blend of Duck and Mushroom Risotto, where the creaminess of the rice meets the richness of duck and earthiness of mushrooms for an unforgettable dining experience.