Duck and Mushroom Risotto
Mallard Duck Recipe
1Setup & Prepare
About This Recipe
Creamy Arborio rice is slowly cooked with duck stock and enhanced with tender duck meat and sautéed mushrooms. The duck fat adds incredible richness while the slow-stirred technique creates the perfect creamy texture that showcases Italian risotto mastery.
Cultural Context
This Northern Italian preparation demonstrates duck's affinity for creamy, rich preparations. The technique showcases how duck meat and fat enhance traditional risotto while creating a dish that represents the pinnacle of comfort food elevated to fine dining status.
2Ingredients
Shopping List
3Cooking Instructions
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Stock Warming: Keep duck stock warm in separate saucepan throughout cooking.
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Duck Cooking: Heat 1 tbsp duck fat in large sauté pan. Cook diced duck until browned and cooked through, about 6 minutes. Remove and set aside.
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Mushroom Cooking: In same pan, sauté mushrooms until golden and liquid evaporates, about 8 minutes. Remove and set aside.
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Soffritto: Add remaining duck fat to pan. Sauté onion until translucent, about 5 minutes. Add garlic and cook 1 minute more.
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Rice Toasting: Add rice, stirring to coat with fat. Toast until edges become translucent, about 2 minutes.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Chef's Notes
- Constant stirring is essential for proper risotto texture
- The duck fat adds incredible richness and flavor
- Serve immediately - risotto waits for no one
Wine Pairing
Barolo or Barbaresco - wines with enough structure and complexity to complement both the duck and creamy rice.
Nutrition Facts
Per serving: 485 calories, 24g protein, 18g fat, 58g carbohydrates. Rich Italian comfort food with wild game luxury.
