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!
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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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