Rizotto

Ingredients

For the Risotto:

• 1 cup (200 g) arborio rice

• 1 tablespoon olive oil

• 2 tablespoons butter, divided

• 1 medium onion, finely diced

• 2 garlic cloves, minced

• 150 g fresh shiitake mushrooms, cleaned and sliced

• 3/4 cup (180 ml) dry white wine

• 4 cups (1 L) homemade chicken broth, kept hot

• 1 1/2 cups (225 g) cooked duck breast or confit, shredded

• 3/4 cup (60 g) grated Parmesan cheese

• Salt and pepper, to taste

• 2 tablespoons chopped fresh parsley or sage (for garnish)

Optional (for extra richness):

• 1 sprig fresh thyme

• Zest from 1 lemon

Imagine the aroma of seared duck mingling with earthy shiitakes and creamy rice, making every spoonful a little moment to savor.

Instructions

1. Prep the broth:
   Heat homemade chicken broth in a saucepan and keep it at a gentle simmer.

2. Sauté aromatics:
   In a large heavy-bottomed pan, melt 1 tablespoon butter with olive oil over medium heat. Add onion and garlic, and cook until translucent (about 5 minutes).

3. Cook mushrooms:
   Stir in shiitake mushrooms and cook until softened and lightly browned, 4-5 minutes.

4. Toast rice:
   Add arborio rice to the pan. Stir for 2 minutes until rice edges turn translucent.

5. Deglaze with wine:
   Pour in the white wine, stirring well until nearly absorbed by the rice.

6. Add broth gradually:
   Add 1 ladleful (about ½ cup) of hot chicken broth, stirring often. When absorbed, repeat with remaining broth, one ladleful at a time. Continue for 18-20 minutes until rice is creamy and just al dente.

7. Add duck:
   Stir in shredded duck and cook another 2 minutes so it’s warmed through.

8. Finish:
   Remove from heat. Add remaining butter, Parmesan, and herbs. Season with salt, pepper, and optional lemon zest. Stir to combine; risotto should be creamy but still flow on a spoon.

9. Serve:
   Spoon into rustic bowls. Garnish with extra Parmesan and herbs. Serve immediately.

Pro Tips from Chef Exquidish

• Substitute duck with roasted chicken or keep it vegetarian by using extra mushrooms and vegetable broth.

• Use Carnaroli rice if arborio is unavailable for an extra creamy texture.

• For gluten-free, all listed ingredients are naturally gluten free; double-check packaged stock for additives.