Best 2 Red Wine Risotto With Duck Garlicky Mushrooms Recipes

Indulge in a culinary symphony of flavors with our exquisite Red Wine Risotto with Duck and Garlicky Mushrooms. This delectable dish tantalizes the taste buds with its rich and complex flavors, combining tender duck, earthy mushrooms, and creamy risotto in a luscious red wine sauce.

Embark on a culinary journey with our carefully curated recipes that guide you through each step of crafting this exceptional dish. Discover the art of preparing succulent duck breasts, enhancing their flavors with aromatic spices and herbs. Learn the technique of cooking risotto to achieve the perfect balance of creaminess and al dente texture. Elevate the dish with a medley of garlicky mushrooms, sautéed to perfection and infused with the essence of garlic and thyme.

Immerse yourself in the sensory experience of this extraordinary creation. Savor the tender and juicy duck, complemented by the earthy and savory mushrooms. Delight in the creamy texture of the risotto, enriched with the subtle sweetness of red wine and the aromatic touch of Parmesan cheese. Prepare to be captivated by the harmonious blend of flavors and textures that define this culinary masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

RED WINE RISOTTO WITH DUCK & GARLICKY MUSHROOMS

Red wine risotto with duck & garlicky mushrooms image

A great way to use up leftover duck in a rich, luxurious supper dish

Provided by Jane Hornby

Time 40m

Number Of Ingredients 12

Ingredients

2 tbsp butter
1 onion , finely chopped
2 carrots , finely chopped
2 celery sticks, finely chopped
3 garlic cloves , crushed
thyme sprig, leaves picked
300g risotto rice
300ml red wine
1.4l chicken stock , hot
about 175g leftover duck , shredded
200g pack chestnut mushroom , thickly sliced
handful flat-leaf parsley , chopped

Steps:

Heat 1 tbsp butter in a wide saucepan, then add the onion, carrots and celery. Cover, then gently cook for 10 mins until soft. Tip in two-thirds of the garlic, fry for 1 min, turn up the heat, then add the thyme and rice. Stir for a few mins, then add the wine and let it reduce to almost nothing.
Stir in the stock over a medium heat, ladle by ladle, waiting for each addition to absorb before adding the next. Keep the heat on medium - too hot and the stock will evaporate rather than be absorbed by the rice. When the rice is creamy and justcooked, take off the heat, add the duck, then cover for 5 mins to heat through.
Melt the remaining butter in another wide pan, add the mushrooms, then fry them on a high heat for about 3 mins until golden. Add the remaining garlic, fry for 1 min more, then season. Stir the mushrooms into the risotto, then scatter with parsley and serve.

Nutrition Facts : Calories 638 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 9 grams sugar, Protein 28 grams protein, Sodium 1.82 milligram of sodium

RED-WINE RISOTTO

Red-Wine Risotto image

Provided by Amanda Hesser

Categories dinner, project, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 1/2 cups chicken broth
1 tablespoon olive oil
2 tablespoons butter
1 medium yellow onion, chopped
2 cloves garlic, smashed with the side of a knife
1 cup arborio rice
2 cups red wine
Kosher salt
1 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons thinly sliced chives
1 teaspoon fresh thyme leaves

Steps:

In small saucepan, bring broth to a simmer. In medium saucepan, melt 1 tablespoon butter in oil over medium-low heat. When it foams, add onion and garlic; cook until softened. Pour in rice and stir to coat. Cook, stirring slowly, until rice is lightly toasted, about 3 minutes.
Pour in 1 cup wine and reduce over medium-high heat until almost gone. Add second cup and reduce once more. When pan liquid is syrupy, begin ladling in hot broth, 1/2 cup at a time. Stir rice and adjust heat so that it is just bubbling on the edges. Continue stirring and adding broth as needed. Rice is done when it is tender but still firm to the bite in center. If you run out of broth before rice is cooked, add hot water. Mixture should be creamy and loose, not soupy. Taste and adjust seasoning.
Stir in 1/2 cup cheese and remaining tablespoon butter. Fold in chives and thyme. Serve risotto, passing the remaining cheese at the table.

Nutrition Facts : @context http, Calories 534, UnsaturatedFat 8 grams, Carbohydrate 52 grams, Fat 19 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 889 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

Use a good quality red wine. The wine you use will have a big impact on the flavor of the risotto, so it's important to choose a good one. Look for a red wine that is fruity and has a medium body. Some good options include Pinot Noir, Merlot, and Chianti.
Don't overcook the rice. Risotto should be cooked until it is al dente, which means it should have a slight bite to it. If you overcook the rice, it will become mushy and lose its flavor.
Add the cheese and butter at the end. The cheese and butter will help to create a creamy and rich sauce for the risotto. It's important to add them at the end of the cooking process so that they don't curdle.
Serve the risotto immediately. Risotto is best served immediately after it is cooked. If you let it sit for too long, it will start to lose its creaminess and flavor.

Conclusion:

Red wine risotto with duck and garlicky mushrooms is a delicious and elegant dish that is perfect for a special occasion. The combination of flavors and textures in this dish is sure to impress your guests. If you're looking for a new and exciting risotto recipe to try, this is the one for you.