Duck & Wild Mushroom Risotto


A tomato and mushroom risotto with sliced duck breast

Prep time:5 mins

Cook time:25 mins

Serves: 4


  • 4 tablespoons olive oil
  • 2 x 190g duck breasts
  • 40g dry porcini mushrooms, rehydrated in 1 cup warm water for 20 minutes
  • 200g mixed mushrooms (see tip)
  • 1 onion, sliced
  • 1 cup Arborio rice
  • 1/3 cup Leggo’s Tomato Paste
  • ½ cup dry white wine
  • 3 cups boiling chicken stock
  • 30g butter
  • 1 tablespoons chopped fresh parsley


Step 1

Heat 1 tablespoon oil over high heat. Add duck breasts skin side down and cook skin side only for 1-2 minutes or until brown and crispy. Drain porcini mushrooms and reserve the liquid, set re-hydrated mushrooms aside.

Step 2

Toss mixed mushrooms in 1 tablespoon oil and arrange around the edges of a medium lightly oiled roasting dish. Place seared duck breasts skin side down into dish and bake in a preheated oven at 210°C for 8-10 minutes. When cooked, remove duck from frypan and wrap in aluminium foil. Set duck and mushrooms aside.

Step 2

Meanwhile, heat remaining oil in a large saucepan. Add onion and Arborio rice, cook for 1-2 minutes, stirring continuously. Add Leggo’s Tomato Paste and wine, cook for 1 minute, stirring continuously.

Step 3

Stir in boiling stock, 1 cup at a time, allowing each addition to be absorbed before adding the next one. Add reserved liquid from porcini mushrooms and bring risotto to the boil. Stir in oven roasted mushrooms and re-hydrated porcini mushrooms and simmer for 10-15 minutes.

Step 4

Stir butter and parsley, cover and set aside for 5 minutes. Slice duck breasts on an angle. Spoon risotto into warmed serving bowls and top with slices of duck breast.

Tasty Tip!

Use halved button mushrooms and thickly sliced Swiss Brown mushrooms.

Duck  Wild Mushroom Risotto
Average user rating:
  • 4

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