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Duck and Mushroom Risotto Recipe

A Classic Combination

Duck & Chanterelles Risotto

You will need: (serves 4)
  • Add chicken stock, white wine and water and bring to boil.
  • Bring down to a simmer for 5 minutes, set aside.
  • Dice onion and garlic.
  • Chop mushrooms and duck breasts and chives.
  • In frypan heat 1/2 the butter and all the olive oil on low heat.
  • Fry onions and garlic.
  • Increase heat slightly, add rice to pot and cook for 1 minute.
  • Add chopped mushrooms and duck.
  • Add stock, ladle by ladle until all absorbed.
  • Add chopped chives and remaining half of butter and Parmesan.
  • Mix in and serve.

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