Mushroom Risotto with Duck

I don't know about you but I get a little tired of all the rich excesses of the holiday season and crave some uncomplicated food every once in a while. Of course that said, I'd probably give away my left arm for a piece of that Cranberry Cheesecake right now. Ha. Christmas Eve we cooked a lovely duck on the rotisserie because the last one was darned tasty so last night's dinner made use of some of the leftovers.

The big guy makes magic with arborio rice and whipped up a batch of creamy risotto filled with onion, garlic, crimini mushrooms and duck of course. He added a little white wine for zing and a glug of cream just because, then spiced it with coarse ground pepper and a touch of sea salt and did all of this while I languished in front of the television watching an NCIS re-run.  He even brought me a glass of wine and cleaned up the kitchen after dinner. Hey, it's my birthday week and I'm milking it for everything I'm worth! Am I lucky or what?  Download Basic Risotto

Basic Risotto

4 cups good quality, low salt chicken stock

4 Tablespoons butter

1 onion, finely minced

2 cloves garlic, minced

1-1/2 cups Arborio rice

1/2 cup white wine

Salt & pepper

2 Tablespoons heavy cream

1/2 cup to 1 cup freshly grated parmesan cheese

Chopped fresh parsley

Heat broth in small saucepan and keep warm over low heat.

Melt butter in large flat bottomed saucepan over medium heat. When butter foams, add onion and cook stirring until onion is transparent (approx 4-5 minutes). Add garlic and cook for 1 minute more. Add Arborio rice and stir to coat well, approximately 1 minute. Add wine and cook, stirring, until wine has is almost all reduced.  Add a ladle full of broth (approx. ¾ cup) and cook, stirring until broth has been absorbed almost completely. Continue cooking and stirring, adding broth a bit at a time until the rice is tender but firm to the bite (approx. 15 minutes).

Taste for seasoning. Add cream and 1/2 cup parmesan. Stir to combine. Rice should have a moist, creamy consistency. Serve sprinkled with additional parmesan.

For Mushroom Risotto with Duck –

Half way through rice’s cooking period, add 2 cups coarsely chopped mushrooms and continue cooking Arborio as above. Add 1-1/2 cups chopped cooked duck approximately 3 minutes before serving, just to warm it through.  Serves 4 to 6.

Comments

[Nanan]

What a most gorgeous risotto!!!! The big guy has out done himsef yet again!!!!! Love the use of the pomegranite arils!!
A wonderful Happy Birthday Week JuneBug!!!!

[June]

Thank you Lea. Can I have a shrimp po'boy delivered too?

[Nanan]

I know that shrimp po-boys will be the thing most missed by Camille Ana next year in Colombia!!! I might have to see about how to make some for her... They do have shrimp - the issue is the bread... And I could make the bread no problem - if my MIL had an oven - which she does not! OMG - how will I handle a year WITHOUT an oven??????

[June]

...a year without an oven! I couldn't stand it!