This smoked duck and mushroom risotto is the epitome of elegant comfort food with its rich and creamy texture and succulent duck meat! I used the leftovers from my smoked duck, but you can always make things easier by picking one up at the store! Trust me, this fabulous risotto is more than worth it!
Best Duck & Mushroom Risotto Recipe
This smoked duck and mushroom risotto will have everyone sending their compliments to the chef. It's creamy and satisfying, with tender chunks of smoked duck meat and crimini mushrooms all throughout.
Let's not forget the Parmesan cheese that melts down to coat each grain of rice! Seriously, you'll want to lick your bowl clean.
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🥘 Smoked Duck And Mushroom Risotto Ingredients
I've tried this recipe with both homemade smoked duck and store-bought, and both are incredibly tasty. You can even use the bones and giblets to make your own duck stock! See my page on stock vs. broth for tips!
- Olive Oil - 1 tablespoon of extra virgin olive oil (or duck fat if you have some left from smoking or roasting your duck previously).
- Shallot - 1 finely chopped shallot or small white or yellow onion.
- Garlic - 1 teaspoon of finely minced garlic (about 1 clove).
- Carnaroli Rice - 1 cup of carnaroli rice (or other risotto rice).
- Salt & Pepper - ¼ teaspoon each of salt & pepper (to taste).
- Smoked Duck Meat - 1 cup of smoked duck meat (store-bought or see my recipe for smoked duck).
- Duck Stock - 4 cups of duck or chicken stock.
- Butter - 1 tablespoon of butter or a butter substitute.
- Mushrooms - 1 cup of sliced cremini mushrooms (or use white button mushrooms, chanterelle, shitake mushrooms, or a wild mushroom blend).
- Parmesan Cheese - ¼ cup of grated Parmesan cheese.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Smoked Duck And Mushroom Risotto
Risotto requires your full attention, but I promise it's well worth the work! You'll need a knife and cutting board, measuring utensils, a small saucepan, a large skillet, and a cheese grater to get started.
One batch of this smoked duck risotto makes 4 hearty servings.
- Heat the stock. Add 4 cups (946 milliliters) of duck or chicken stock to a small saucepan and bring it to a simmer. Then, reduce the heat to low.
- Toast the rice. Heat 1 tablespoon (14.79 milliliters) of olive oil in a large frying pan over medium heat. Add 1 medium shallot (25 grams) and 1 teaspoon (3 grams) of garlic to the pan and cook until tender (1-2 minutes). Then, stir in 1 cup (200 grams) of carnaroli rice and let it toast for 1-2 minutes as you stir frequently.
- Add some stock. Stir in ⅓ of the warm stock and ¼ teaspoon (1.5 grams) each of salt & pepper. Let it cook for 3-5 minutes (stirring occasionally) or until most of the liquid has been absorbed.
- Add stock in increments. Add the remaining stock 1 ladle at a time and stir occasionally as it absorbs into the rice before adding another ladle. Continue adding stock in ladled increments until your risotto is al dente. (This takes about 20 minutes).
- Cook mushrooms in the stock. When you are about halfway through (10 minutes in or so), you can add the sliced 1 cup (72 grams) of cremini mushrooms to the saucepan with the simmering broth to get the cooking process started.
- Mix. When your risotto is done, mix in the mushrooms, 1 cup (140 grams) of pulled smoked duck meat, 1 tablespoon (14 grams) of butter, and ¼ cup (25 grams) of grated Parmesan cheese until the cheese and butter have melted and the duck is warmed through. Remove from heat.
- Enjoy. Serve your risotto right away and garnish with extra shaved Parmesan if desired.
🥗 Best Sides For Duck Risotto
Risotto is creamy and rich, so I recommend pairing it with something light, like a Caesar salad or pan-fried asparagus. A crusty slice of French bread with butter is always tasty, too! Enjoy!
I have an entire page dedicated to what to serve with duck and what to serve with risotto. Check them both out for more tasty side dish suggestions!
💭 Angela's Pro Tips & Recipe Notes
- To make duck stock, I removed the giblets, organs, and neck from the duck when I smoked it. Add your duck parts to a saucepan with enough water to cover it and bring to a low boil. Reduce heat and simmer for 1 hour (skim the froth from the top if needed).
- Always use a large enough skillet so that the rice can bump into each other while cooking. This releases the starch. Do not crowd the skillet!
- Carnaroli rice is another type of risotto rice that’s a little less commonly found in stores than arborio. You can use your preferred risotto rice for this recipe.
- You can add the mushrooms about 10 minutes before your risotto is done to cook them along with the risotto. Alternatively, you can saute the mushrooms in a skillet beforehand and stir them into your finished risotto.
- For larger slices of duck, you can reheat them with 1 teaspoon of olive oil in a skillet over medium heat and place it on top of the risotto rather than mixing it in.
🥡 Storing & Reheating
Let your risotto cool to room temperature, then transfer it to an airtight container and refrigerate for up to 3 days.
Reheating Smoked Duck and Mushroom Risotto
Add 2-3 tablespoons of stock per cup of risotto to a saucepan. Bring it to a simmer, then lower the heat and mix in the risotto.
Stir and heat until the risotto is creamy and warmed through. See my page on how to reheat risotto for more tips and tricks!
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
Of course! You can use chicken and chicken broth or stock to make this risotto. It doesn't have the same flavor as duck, but it will still be delicious!
If your risotto is too thick, stir in some more stock. Add the stock in small increments until you reach your desired consistency.
I don't recommend it. Risotto is one of those dishes that is best served fresh. Freezing it will affect the consistency and flavor.
🍗 😋 🦆 More Delicious Duck Recipes
- Air Fryer Duck Legs - Yes, you can make succulent duck legs with crispy golden skin right in your air fryer!
- Duck Confit - Tender duck leg quarters slow-cooked to perfection in duck fat, yum!
- Whole Roasted Duck - A whole roasted duck is the perfect centerpiece for any holiday dinner table!
- Pan-Seared Duck Breast - This quick recipe for perfectly pan-seared duck breast is so easy that anyone can do it!
- Creamy Duck and Wild Rice Soup - A creamy and flavorful soup featuring succulent duck meat, wild rice, and tender vegetables!
- Duck Fat Fried Potatoes - Reserve your duck fat to make these crisp and buttery pan-fried potatoes!
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📖 Recipe Card
Smoked Duck And Mushroom Risotto
Ingredients
- 4 cups duck or chicken stock
- 1 tablespoon olive oil (extra virgin, or duck fat if you have some left from smoking or roasting your duck previously)
- 1 medium shallot (finely chopped, or small white or yellow onion)
- 1 teaspoon garlic (minced)
- 1 cup carnaroli rice (or other risotto rice)
- ¼ teaspoon each, salt & pepper (to taste)
- 1 cup cremini mushrooms (or use white button mushrooms, chanterelle, shitake mushrooms, or a wild mushroom blend)
- 1 cup smoked duck meat (pulled or sliced, store-bought or see my recipe for smoked duck)
- 1 tablespoon butter
- ¼ cup Parmesan cheese (grated)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Add 4 cups duck or chicken stock to a small saucepan and bring it to a simmer. Then, reduce the heat to low.
- Heat 1 tablespoon olive oil in a large frying pan over medium heat. Add 1 medium shallot and 1 teaspoon garlic to the pan and cook until tender (1-2 minutes). Then, stir in 1 cup carnaroli rice and let it toast for 1-2 minutes as you stir frequently.
- Stir in ⅓ of the warm stock and ¼ teaspoon each, salt & pepper. Let it cook for 3-5 minutes (stirring occasionally), or until most of the liquid has been absorbed.
- Add the remaining stock 1 ladle at a time and stir occasionally as it absorbs into the rice before adding another ladle. Continue adding stock in ladled increments until your risotto is al dente. (This takes about 20 minutes).
- When you are about halfway through (10 minutes in or so), you can add the sliced 1 cup cremini mushrooms to the saucepan with the simmering broth to get the cooking process started.
- When your risotto is done, mix in the mushrooms, pulled 1 cup smoked duck meat, 1 tablespoon butter, and ¼ cup Parmesan cheese until the cheese and butter have melted and the duck is warmed through. Remove from heat.
- Serve your risotto right away and garnish with extra shaved Parmesan if desired.
Notes
- To make duck stock, I removed the giblets, organs, and neck from the duck when I smoked it. Add your duck parts to a saucepan with enough water to cover it and bring to a low boil. Reduce heat and simmer for 1 hour (skim the froth from the top if needed).
- Always use a large enough skillet so that the rice can bump into each other while cooking. This releases the starch. Do not crowd the skillet!
- Carnaroli rice is another type of risotto rice that’s a little less commonly found in stores than arborio. You can use your preferred risotto rice for this recipe.
- You can add the mushrooms to the heated broth about 10 minutes before your risotto is done to start the cooking process. Alternatively, you can saute the mushrooms in a skillet beforehand and stir them into your finished risotto.
- For larger slices of duck, you can reheat them with 1 teaspoon of duck fat or extra virgin olive oil in a skillet over medium heat and place it on top of the risotto rather than mixing it in.
- To store: Let your risotto cool to room temperature, then transfer it to an airtight container and refrigerate for up to 3 days.
- To reheat: Add 2-3 tablespoons of stock per cup of risotto to a saucepan. Bring it to a simmer. Lower the heat and mix in the risotto. Stir and heat until the risotto is creamy and warmed through. See my page on how to reheat risotto for more tips and tricks!
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