John Myers
Forest Mushroom Risotto with Duck Breast
The perfect forest mushroom risotto with duck breast recipe with a picture and simple step-by-step instructions.
- 1 Duck breast
- 200 g Risotto rice
- 1 l Vegetable broth
- 100 ml White wine dry
- Salt pepper
- 50 g Grated parmasan
- 50 g Butter
- 250 g Forest mushrooms fresh or frozen
- 1 Tomato
- 2 Shallots
- Oil
- Finely dice shallots, thaw mushrooms or clean and cut. Fry the mushrooms in a little oil, add the chopped tomatoes, toss everything through and set aside.
- Cut into the fat side of the duck breast in a diamond shape. Salt and pepper (on both sides). Let a pan get hot without fat, fry the duck breast on the fat side until crispy, turn, fry for 2 minutes, then place in the oven preheated to 160 degrees and cook for 20 minutes.
- Heat half of the butter in a saucepan, add the shallots and rice, let everything turn translucent. Deglaze with wine. IMPORTANT: Always stir! Add salt and pepper. Now gradually add the hot broth, always stirring and waiting until the liquid has evaporated.
- After about 10 minutes, add the mushrooms. The rice is firm to the bite after about 20 minutes. Now stir in the remaining butter and the parmasan. The risotto has to be “bulky”. To taste.
- Take the duck breast out of the oven, let it rest for 5 minutes, cut into slices. Arrange deep plates with risotto, place the slices of duck breast on top. A glass of dry white wine goes well with this.
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