- Dish type
- Main course
- Mushroom risotto
Risotto rice absorbs delectable flavours from dried porcini mushrooms, herbs, garlic and vegetable stock, before being tossed with sauted fresh mushrooms and slices of tender duck to make a spectacular supper dish.
44 people made this
- 10 g (scant 1/2 oz) dried porcini mushrooms
- 300 ml (10 fl oz) boiling water
- 750 ml (1¼ pints) hot vegetable stock
- 2 tbsp sunflower oil
- 2 duck breasts, about 340 g (12 oz) in total, skinned
- 1 red onion, finely chopped
- 1 garlic clove, crushed
- 340 g (12 oz) risotto rice
- 150 ml (5 fl oz) dry white wine
- 1 tsp finely grated lemon zest
- 2 tsp chopped fresh thyme
- 15 g (½ oz) butter
- 450 g (1 lb) mixed fresh mushrooms, such as oyster mushrooms, ceps and shiitake, sliced if large
- 3 tbsp chopped parsley
- salt and pepper
MethodPrep:1hr ›Cook:45min ›Ready in:1hr45min
- Put the porcini mushrooms in a bowl and pour over the boiling water. Leave to soak for 20 minutes, then drain, reserving the soaking liquid. Finely chop the mushrooms and set aside. Strain the liquid into a saucepan. Add the stock and keep hot over a very low heat.
- Brush 1 tsp of the oil over a ridged cast-iron grill pan and heat it. Add the duck breasts, reduce the heat to moderate and cook for 8–12 minutes, turning once, until done to your taste. Remove from the pan and leave to rest in a warm place for 10 minutes, then cut into thin slices. Keep warm.
- Meanwhile, heat 1 tbsp of the remaining oil in a heavy-based saucepan, add the onion and garlic, and fry gently for 4–5 minutes or until softened. Add the rice and stir for about 1 minute to coat it with the oil.
- Add the wine and bubble until it has almost all been absorbed. Stir in the lemon zest, thyme and porcini mushrooms, then add a ladleful of the stock. Bubble, stirring frequently, until it has almost all been absorbed, then add another ladleful of stock. Continue adding the stock gradually in this way – total cooking time will be 15–20 minutes. The risotto is ready when the rice is tender but still firm and the texture is moist and creamy.
- About 5 minutes before the end of cooking time, heat the remaining 2 tsp of oil and the butter in a large frying pan. Add the fresh mushrooms and sautéover a high heat for 4 minutes or until tender.
- Stir the mushrooms into the risotto together with the duck and any duck juices. Add the parsley and season with salt and pepper to taste. Cover the pan and leave to stand off the heat for 5 minutes before serving.
For a clam and crab risotto, scrub 900 g (2 lb) fresh clams under cold running water, discarding any open ones that do not close when sharply tapped. Pour 150 ml (5 fl oz) dry white wine into a large saucepan and add the clams with 2 peeled garlic cloves. Cover tightly, bring to the boil over a high heat and cook for about 5 minutes, shaking the pan frequently, until the clams have opened. Tip into a colander set over a bowl. When cool enough to handle, remove the clams from their shells, discarding any that haven't opened. Strain the liquid through a fine sieve and make up to 1 litre (1¾ pints) with vegetable stock. Keep hot over a low heat. Soften 1 chopped onion in 1 tbsp extra virgin olive oil in a large saucepan. Stir in 2 chopped celery sticks, 1 thinly sliced fennel bulb and 340 g (12 oz) risotto rice. Cook for 1 minute, then add the stock as in the main recipe, a ladleful at a time. When the risotto has finished cooking, stir in the clams, 170 g (6 oz) fresh white crab meat, 2 tbsp chopped fresh dill and seasoning to taste.
Removing the skin and fat from duck breasts lowers the fat content considerably: skinless duck breast contains only a little more fat than skinless chicken breast. * Most recipes use mushrooms in such small quantities that the nutritional contribution they make to the diet is not as great as that of flavour and texture. Here a good quantity is used, which boosts the B vitamins and minerals in the dish. * Red onions have been shown to contain higher levels of flavonoids – compounds that can help to protect against heart disease – than white onions.
Each serving provides
B12, niacin, copper, zinc * B1, B2, E, iron, potassium * B6, folate, selenium
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- 2 cups water
- 1 cup quinoa
- 1 tablespoon coconut oil
- 1 teaspoon chicken bouillon granules
- 2 tablespoons coconut oil
- 4 cups sliced crimini ('baby bella') mushrooms
- ½ large yellow onion, thinly sliced
- 1 large red bell pepper, seeded and thinly sliced
- salt to taste
- ¼ cup red wine
- 2 tablespoons soy sauce
- ¼ cup grated Parmesan cheese, or to taste (Optional)
Mix water, quinoa, 1 tablespoon coconut oil, and chicken bouillon granules in a saucepan bring to a boil, reduce heat to medium-low, and simmer until white threads appear on the quinoa grains, about 15 minutes.
Melt 2 tablespoons coconut oil in a skillet over medium-high heat. Saute mushrooms, onion, and red bell pepper in hot oil until softened, 5 to 7 minutes season with salt.
Stir red wine and soy sauce into the vegetable mixture bring to a simmer, reduce heat to medium-low, and cook until the liquid is reduced, about 10 minutes.
Mix quinoa and vegetables in a large serving bowl top with Parmesan cheese.
Wild Mushroom and Duck Risotto with Seasonal Variations
Yield: serves 4
- 3 cups water
- 1 cup fava beans (from 2 pounds fava beans in the pod)
- 2 tablespoons olive oil
- ½ cup wild mushrooms (chanterelles, oyster, porcini), trimmed and wiped clean with a damp cloth. Thinly sliced)
- 6 tablespoons unsalted butter, cold
- Kosher salt
- Black pepper in a mill
- ¼ cup plus 2 tablespoons diced onion
- ½ teaspoon minced garlic
- 2 cups carnaroli or other risotto rice such as Arborio or vialone nano
- ½ cup dry white wine
- 4 cups white chicken stock (preferably homemade), simmering on a pot on a back burner
- ½ cup confit duck leg, cut into 1-inch pieces
- 1 cup grated Parmigiano-Reggiano (from 3 ¾ ounces cheese)
- 1 teaspoon white truffle oil
FILL a large bowl halfway with ice water.
POUR the 3 cups of water into a 1-quart saucepan and bring to a boil over high heat. Add the fava beans and blanch for 1 minute. Transfer the favas to the ice water with a slotted spoon to shock them to stop the cooking. Strain and remove the outer skins. Set aside.
HEAT the oil in an 8-inch sauté pan set over medium heat. Add the mushrooms and cook until they begin to release their juices, approximately 4 minutes. Add 1 tablespoon of the butter and sauté for 2 more minutes. Season with salt and 3 grinds of pepper. Remove the pan from the heat and set aside.
MELT 2 tablespoons of the butter in a 4-quart saucepan set over medium low heat. Add the onions and a pinch of salt and cook until softened but not browned, approximately 4 minutes. Add the garlic and sauté for 1 minute. Add the risotto rice and stir to coat the rice with the butter, approximately 1 minute. Add the wine and continue to stir. Once the wine has been absorbed by the rice, add 1 cup of the chicken stock, stirring constantly. Once the stock has been absorbed by the rice, add another cup. Repeat the process with the remaining stock, stirring constantly. After you have added about half the stock, vigorously stir and agitate the rice for 30 seconds to release its starch content. When finished, the rice should be very thick and creamy and when stirred, should hold its shape for a moment before falling slightly. Fold the mushrooms, fava beans, and duck into the risotto.
REMVOE the pot from the heat and stir in the remaining 3 tablespoons butter, the
Parmigiano-Reggiano, ¾ teaspoon salt, 6 grinds of pepper, and the truffle oil. Mix well, divide among individual plates or shallow bowls, and serve
Master the art of this delicious Italian dish. easily.
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Pheasant risotto with wild mushrooms
- 4 pheasant breast fillets
- 2 tablespoons olive oil
- 1 litre chicken stock
- 2 large glasses dry white wine
- 400g arborio rice
- 1 large onion finely chopped
- 2 cloves of garlic crushed
- 150g mushrooms sliced
- 100g streaky smoked bacon finely chopped
- 30g parmesan cheese grated
- 1 sprig fresh thyme
- 1 tablespoon of butter
- Black pepper and sea salt
- Heat the oil in a large frying pan over a medium heat.
- Add the onions and cook until soft but not coloured.
- Add the bacon and rice stirring regularly. Cook until the rice begins to look translucent.
- Add the wine stirring constantly. Allow the rice to absorb all the wine.
- Ladle some stock over the rice, stir until it has been absorbed. Continue adding a ladle of stock at a time stirring regularly until the rice has cooked and your risotto has a thick creamy consistency (approximately 15 – 20 minutes).
- Heat another frying pan over a medium heat, add butter and fresh thyme.
- Season the pheasant breasts and place in the pan. Fry for approximately 5 minutes either side (until juices run clear).
- Remove pheasant from heat and leave to rest for 10 minutes.
- In the pheasant pan add a little extra butter if needed and fry the mushrooms.
- Stir in the mushrooms and the parmesan cheese to the risotto and season with salt and black pepper to taste.
- Plate up the risotto and place the pheasant breast on the top .
Tip: This pheasant risotto is delicious served with fresh asparagus when in season.
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Duck Breast with wild mushroom risotto
This week’s Mastercook was all about preparing duck breast with a risotto and a vegetable side. Sounds pretty easy, but the show producers had thought of a little mean twist: the contestants would have to prepare the final dish in pairs, but separately. So, one contestant would start the dish, and halfway through, the next contestant would take over and finish the dish off. Damn tough.
I was lucky enough to cook my version of this dish by myself! I’ve paired my duck breast with the woody flavours of a wild mushroom risotto and the lovely bitterness of chicory. Rounding it all off is a star anise-flavoured port sauce. Very lovely if I may say so myself!
If you want the recipe in Luxembourgish, you can find it here.
- 2 tablespoons butter
- 2 cloves chopped fresh garlic
- 2 cups sliced chanterelle mushrooms
- 2 tablespoons butter
- 2 cups Arborio rice
- 5 cups vegetable broth
- 2 cups freshly grated Parmesan cheese
- freshly ground black pepper
In a large skillet over medium-high heat, melt 2 tablespoons butter. Cook and stir the garlic and mushrooms in the melted butter for three minutes, being sure to brown the mushrooms little. Set aside.
Meanwhile, melt 2 tablespoons butter in a large saucepan over medium heat. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth. Stir in the mushroom mixture and heat through, about 1 minute. Stir in cheese, and season with salt and pepper to taste.
Wild Mushroom Risotto
If you were to ask my nearest and dearest what my “signature dish” is, the answer would probably be some sort of bean soup or risotto. I know, I know…beans or rice–boring.
But is it really? No way simple beans can be coaxed into velvety, comforting deliciousness and a pot of risotto made with care can taste like a total luxury.
This mushroom risotto is no exception. It’s a little bit splurgy, loaded with wild mushrooms and enriched with creamy mascarpone cheese. It’s cooked slowly and thoughtfully, the kind of dish that demands you stay in the kitchen, sipping wine as it comes together. You’ll eat it, enjoy it, and have no regrets about giving it signature dish status in your kitchen too.
Let’s get cooking. Get your hands on your favorite mushrooms. I used a mix of shiitake, crimini, oyster, and dried porcini mushrooms.
Start by sautéing the mushrooms. When they’ve browned and become totally irresistible, transfer them to a bowl and hide them from yourself and any mushroom-lovin’ passersby.
Get the risotto going in the same pan you used for the mushrooms. Sauté a chopped shallot in butter or olive oil, then add a handful of arborio rice. Stir it around the pot and let it toast for minute before adding a glass of white wine. Let the wine simmer off, then add a bit of stock. Simmer, stirring often and adding more stock as the pan becomes dry.
When the rice is tender, add the mushrooms and leaves from a few sprigs of thyme. Cook together for a minute or two until the mushrooms are reheated and the flavors of the separate components come together.
Add a dollop of mascarpone. Okay…two. Stir it in and watch as the boring rice becomes pure delicious decadence.
And there we are, dinner is served and it’s one good lookin’ bowl of mushroom risotto.
Tag: wild mushroom risotto
After roasting a duck that came from this farm, I saved some meat and made a broth with the bones. The final product even tastier than the roast duck dinner. I used the duck broth, some of the meat, white wine, lots of wild mushrooms and some parmesan to give it loads of flavour. This would also be great without the duck, maybe using some chicken, or a vegetarian dish using vegetable broth instead.
Risotto isn’t difficult to make it just takes some attention, as you need to stir it frequently and add the liquids slowly so it ends up with a nice creamy texture.
I found this recipe on the blog ‘Bossy Italian Wife.’ I changed the recipe a little by mixing some Parmesan into the risotto instead of just using it as a garnish. I also used wild mushrooms rather than button, but feel free to use what you can find or like. Also I didn’t have gravy to add to the risotto, but it was really good without it.
This makes two generous portions, or can be used as an appetizer for four people.
To make the game, heat the butter and olive oil in a large frying pan over a medium heat, then add the thyme and garlic.
Add the pheasant breast and pan-fry, skin-side down, until lightly golden-brown. Turn the breast over and continue cooking, until almost cooked through, but still a little pink (or longer, if you prefer your meat well done). Remove from the pan and set aside to rest. Repeat with the remaining breasts, ensuring the juices run clear before you remove them from the pan.
Pour the brandy and vinegar into the pan to deglaze, scraping off the residue from the bottom of the pan. Bubble over a high heat for 4–5 minutes, or until the liquid has reduced to a glaze. Add the truffle oil and set aside.
Return the breasts to the pan with their resting juices and spoon over the glaze. Keep warm.
Meanwhile, to make the risotto, heat the oil and 25g/1oz of the butter in a frying pan. Sauté the leek and thyme on a medium-low heat for 7–10 minutes until soft and translucent. Add the wild mushrooms and drained porcini mushrooms and cook for a further 5 minutes. Stir in the rice.
Pour in the wine and simmer until the liquid has almost reduced, then add a ladleful of stock. Cook the rice, stirring continuously, until the stock has been absorbed. Continue to add the stock, a ladleful at a time, until the grains of rice are plump and creamy. This should take 15–20 minutes.
Stir in the Parmesan and cream, then season with salt and a squeeze of lemon juice. Stir in the remaining butter.
Spoon the risotto onto four serving plates. Slice the game breasts and arrange on top. Spoon over the resting juices and serve.