Red Wine Risotto with Duck & Garlicky Mushrooms Recipe

In a large pot, heat some olive oil over medium heat. Add the onion and garlic, and cook until softened.

Add the sliced mushrooms and cook until they release their moisture and start to brown. Remove from the pot and set aside.

In the same pot, add the Arborio rice and cook for a couple of minutes until slightly toasted.

Pour in the red wine and cook until it is absorbed by the rice, stirring constantly.

Begin adding the chicken or vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. This process should take around 20-25 minutes.

While the risotto is cooking, season the duck breasts with salt and pepper. In a separate skillet, cook the duck breasts skin-side down over medium heat for about 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes, or until cooked to your desired level of doneness. Let the duck rest for a few minutes before slicing.

Once the risotto is creamy and the rice is al dente, remove from heat and stir in the grated Parmesan cheese and butter until melted and incorporated.

Serve the risotto topped with slices of duck breast and the garlicky mushrooms. Garnish with fresh parsley.