Porcini Duck Risotto

• Duck leg(4)
• Dried Porcini Mushrooms(30 g)
• Arborio Rice(320 g)
• Onion(1)
• Garlic(3 cloves)
• Parmesan(80 g)
• Butter(40 g)
• Olive oil(2 tbsp)
• White Wine(150 ml)
• Chicken Broth(1 L)
• Thyme(1 tsp)
• Black pepper(1 tsp)
• Salt(1 tsp)
• Flat Leaf Parsley(2 tbsp)optional

Method

1. 1

   Pat the {Duck leg} dry, then season all over with {Salt} and half the {Black pepper}. Finely chop the {Onion}, mince the {Garlic}, roughly chop the soaked porcini after reserving their soaking liquid, grate the {Parmesan}, and warm the {Chicken Stock} in a saucepan.

   ~15 min

2. 2

   Place the {Dried Porcini Mushrooms} in a bowl, cover with 300ml hot water, and leave to soak until softened.

   ~10 min

3. 3

   Heat {Olive oil} in a deep pan over medium heat. Add the {Duck leg} skin-side down and cook until the skin is golden and much of the fat has rendered, then turn and cook the other side briefly.

   ~12 min

4. 4

   Pour off all but 1 tbsp fat. Add the {Onion}, chopped porcini, {Garlic}, and {Thyme}. Cook until softened and fragrant. Stir in the {Arborio Rice} and cook until the grains look glossy. Pour in the {White Wine} and let it bubble away.

   ~8 min

5. 5

   Nestle the duck back into the pan. Add 700ml warm stock plus 200ml strained porcini soaking liquid. Cover and simmer gently until the duck is tender and the rice is nearly cooked, adding more {Chicken Stock} as needed if it looks dry.

   ~18 min

6. 6

   Lift out the duck and shred the meat, discarding the bones and skin. Stir the duck back into the risotto with the {Butter}, {Parmesan}, and remaining {Black pepper}. Add a final splash of stock if needed and stir until loose, creamy, and glossy.

   ~6 min

7. 7

   Spoon into warm bowls and finish with the {Fresh parsley} if using.

   ~1 min