Red Wine Risotto With Duck and Garlicky Mushrooms
|Onion||1 , finely chopped|
|Carrots||2 , finely chopped|
|Celery sticks||2 , finely chopped|
|Garlic||3 Clove (15 gm), crushed|
|Risotto rice||10 Ounce (300 Gram)|
|Red wine||1⁄2 Pint (300 Milliliter)|
|Chicken stock||2 1⁄2 Pint (1.4 Liter)|
|Duck||6 Ounce, shredded (175 Gram, Use Leftover)|
|Chestnut mushrooms||200 Gram, sliced|
|Flat leaf parsley||1 Cup (16 tbs), chopped|
MAKING 1.In a wide saucepan, heat butter.
2.Add onions, celery and carrots to it.
3.Cover the pan with a lid and cook for around 10 minutes.
4.Add two third of garlic and fry for atleast a minute.
5.Add rice and thyme to the mixture and stir.
6.Put the wine in the pan and cook till it evaporates.
7.Add the stock and stir well.
8.Keep the heat medium so that the stock flavor infuse well in the rice.
9.Once the rice appear to be creamy, remove the pan from the heat.
10.Add the duck to the pan and cover.
11.In another pan, heat butter and add mushrooms.
12.Fry the mushrooms until golden.
13.Put the remaining one third garlic to mushrooms and cook.
14.Season the mushroom mixture.
15.Pour the mushrooms on the risotto and garnish it with parsley.