John Myers
Porcini Mushroom Risotto with Duck Breast
The perfect porcini mushroom risotto with duck breast recipe with a picture and simple step-by-step instructions.
- 350 g Arborio risotto rice
- 1 l Vegetable broth hot
- 0,5 Onion
- 15 g Dried porcini mushrooms
- 100 g Grated Parmesan
- 50 g Butter
- 1 shot Balsamic vinegar
- 4 Duck breasts
- Remove tendons from the duck breast, cut into the skin in a diamond shape and season with salt on all sides. Place skin side down in a cold pan and slowly fry until crispy.
- Let it cook in the oven at 70 ° C.
- For the risotto, soak the porcini mushrooms for about 3 hours. Dice the onions and sauté in a little butter, sauté the risotto and deglaze with the vinegar. Now add the mushrooms and gradually add the broth until the risotto is nice and creamy.
- After about 20 minutes, the risotto is perfect then mix in the butter and Parmesan and season if necessary.
- I usually put the risotto on with wine, but I did without it for Linda and took vinegar.
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