Remix Dinner Party: Duck & Mushroom Risotto
In our new issue food section we put together the Remix Dinner Party, dedicated to etiquette and recipes for a divine mid-winter soiree. Find part one, the Crayfish Bisque entrée here.
Now for the recipe to part two of your evening, the main, Duck & Mushroom Risotto.
Heat 1.2 litres of chicken stock in a saucepan. In a separate pan, heat olive oil and butter, add 1 finely diced onion and 2 cloves of finely minced garlic, and cook very slowly for about 15 minutes without colouring. When the vegetables have softened, add 400g of Arborio rice and turn up the heat. The rice will begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add 2 cups of white wine and keep stirring.
Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. At this point add two cups of coarsely chopped Meadows Mushrooms. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice - is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
While this is happening, salt the skin of four duck breasts for 5 minutes, and wipe away excess moisture. In a low/medium heat dry pan place breasts skin side down and place something heavy on top. Cook for 8 minutes. Drain fat carefully, and cook on other side for a further 2 minutes. Leave to rest for at least 5 minutes. Slice into bite size pieces.
Remove risotto from the heat and add the butter and Parmesan. Stir well. Cover the pan with a lid or foil and allow to sit for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. To serve, spoon risotto onto the plate, top with crispy skinned duck breast, drizzle over truffle oil and garnish with shaved Parmesan.
Recipe by Lauren Matthews
Photography & Styling by Kendal Mustard & Tayla Lucas
All tableware proudly provided by Taylor Road