Duck and Porcini Risotto

After eating an insanely good duck and mushroom risotto at Sottiles many moons ago, I knew I needed make one myself. I am not at all a big mushroom fan, but porcini's have this hold on me. They're comforting, sweet and luxurious and there is something about the concept of rehydrating them that I find quite interesting.

The latest Donna Hay issue provided just the push I needed with their feature on porcini mushrooms. I adapted DH's porcini and mixed mushroom risotto a little further than the addition of duck because, well, in my kitchen everything needs garlic! The garlic and mushroom provide this warm, heartiness that accompanies the duck so well. A sprinkling of thyme, a good helping of parmesan and a swirl of crème fraîche complete the dish. 

What you'll need:
20g dried porcini mushrooms
2 cups boiling water
1 litre chicken stock
1 leek, trimmed and sliced
1 tablespoon thyme leaves, chopped
3 cloves garlic, sliced thinly
2 cups arborio rice
1/2 cup dry white wine
2 cooked duck breasts, skin removed and sliced
1/2 cup crème fraîche
Olive oil
Salt and pepper
Parmesan cheese

What to do:
Soak the porcini mushrooms in boiling water for 15 minutes. Drain but reserve the soaking liquid. (That stuff is like gold!) Place the stock in a saucepan over medium heat and add the reserved mushroom liquid.

Chop the mushrooms up a little and fry in a tab of oil. Transfer to a bowl after 1-2 minutes. Add another glug of oil and fry the leek, thyme and garlic until leeks have softened. Add the rice and cook, stirring, until coated in oil and a little translucent.

Turn the heat to low. Add the wine and cook, stirring, until it has absorbed. By now, your stock should be steaming. Using a ladle, add two spoonfuls of the liquid and stir until absorbed. Continue this pattern for around 25-30 minutes or until rice is al dente. 

Add the mushrooms and duck breast and cook for 1-2 minutes to ensure that the duck heats through. (You may need a trickle of water to loosen the risotto.) Stir through the crème fraîche and season with salt and pepper. Serve the risotto and finish with a good helping of grated parmesan cheese. Enjoy!