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Duck with Wild Mushroom Risotto

From Our Kitchen


2½ cups arborio rice
7-8 cups turkey or chicken stock, hot
2 cups cooked duck meat (or turkey / chicken)
¼ lb. wild mushrooms
½ cup dried mushrooms
5 Tbs. butter
2 Tbsp. mascarpone cheese
⅔ cup sherry
½ cup grated parmesan cheese
1 small yellow onion, diced
2 Tbsp. garlic, chopped
5 sprigs thyme
2 bay leaves
olive oil
salt and pepper


Add 1 Tbsp. butter and olive oil to a wide bottomed pot over medium high heat. Add enough wild mushrooms to barely cover the bottom of the pan. Don’t stir until the start to brown. Stir and cook until equally browned. Remove from pot and set aside. Add the rest of the fresh mushrooms to the pan, and cook until they begin to brown.

Add 1 Tbsp. olive oil to the pot. Add onions and cook until light golden brown. Add garlic and rice and cook for 2 minutes. Add bay leaves, thyme sprigs, and sherry and cook until it evaporated. Add dried mushrooms and enough stock to just cover rice. Cook until almost evaporated stirring rice continuously.

Then add enough stock to cover the rice again. Cook for 15 minutes then add duck and mushrooms and cook another 2-3 minutes. Rice should be tenter, but al dente. Remove from heat and stir in remaining butter, mascarpone, parmesan. Remove thyme sprigs and bay leaves and adjust season with salt and pepper.

Serves 5-6