Red wine risotto with duck & garlicky mushrooms

30-60 minutes 4 servings 800 kcal or less chestnut mushroom chestnut mushrooms christmas leftovers duck duck risotto indulgent red wine red wine risotto rice risotto rice rissotto

N/A

Source

Ingredients

2 tbsp butter

1 onion , finely chopped

2 carrots , finely chopped

2 celery sticks, finely chopped

3 garlic cloves , crushed

thyme sprig, leaves picked

300g risotto rice

300ml red wine

1.4l chicken stock , hot

about 175g leftover duck , shredded

200g pack chestnut mushroom , thickly sliced

handful flat-leaf parsley , chopped

Method

Heat 1 tbsp butter in a wide saucepan, then add the onion, carrots and celery. Cover, then gently cook for 10 mins until soft. Tip in two-thirds of the garlic, fry for 1 min, turn up the heat, then add the thyme and rice. Stir for a few mins, then add the wine and let it reduce to almost nothing.

Stir in the stock over a medium heat, ladle by ladle, waiting for each addition to absorb before adding the next. Keep the heat on medium – too hot and the stock will evaporate rather than be absorbed by the rice. When the rice is creamy and justcooked, take off the heat, add the duck, then cover for 5 mins to heat through.

Melt the remaining butter in another wide pan, add the mushrooms, then fry them on a high heat for about 3 mins until golden. Add the remaining garlic, fry for 1 min more, then season. Stir the mushrooms into the risotto, then scatter with parsley and serve.