Duck and Wild Mushroom Risotto

This rich and creamy risotto features tender duck breast and earthy wild mushrooms, creating a dish that feels both luxurious and comforting. Inspired by the forests and wetlands of the Northeast, this recipe highlights the depth of flavor that duck and mushrooms can bring to the table, making it perfect for a cozy evening meal.

  • Prep Time: 50 minutes
  • Cook Time: 40 minutes

Ingredients

  • 2 duck breasts
  • 1 cup Arborio rice
  • 2 cups chicken or duck stock
  • 1 cup wild mushrooms, sliced (garden or locally grown)
  • 1 onion, finely diced (garden or locally grown)
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • Salt and pepper to taste

Instructions

  1. Score duck skin and cook skin-side down in a skillet until crispy. Flip and cook for another 5 minutes. Set aside.
  2. In a pot, sauté onion and mushrooms in butter. Add Arborio rice and toast for 2 minutes.
  3. Gradually add stock, stirring constantly, until rice is creamy and cooked through.
  4. Stir in Parmesan, season with salt and pepper, and top with sliced duck breast.
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