Duck / Pancetta / Chanterelle Mushrooms / Domestic Mushrooms / Grilled Portabella Mushrooms / Sundried Tomatoes Risotto Recipe

Directions

1. 1

   Prepare the Duck

   Score the skin of the duck breasts in a criss-cross pattern. Season with salt and black pepper. In a skillet, cook the duck breast skin-side down over medium heat for about 6-8 minutes until the skin is crispy. Flip and cook for another 4-6 minutes until desired doneness. Remove from the skillet and let it rest.

2. 2

   Cook the Pancetta

   In the same skillet, add the pancetta and cook until crispy. Remove and set aside.

3. 3

   Sauté the Mushrooms

   Add the chanterelle and domestic mushrooms to the skillet with the pancetta drippings. Sauté until golden brown, about 5-7 minutes. Add the grilled Portabella mushrooms and sundried tomatoes and cook for another 2 minutes. Remove from skillet and set aside.

4. 4

   Prepare the Risotto

   In a pot, heat the olive oil and sauté the chopped onion and minced garlic until translucent. Add the Arborio rice and stir for 1-2 minutes. Pour in the white wine and cook until absorbed.

5. 5

   Add the Broth

   Gradually add the chicken broth, one ladle at a time, stirring constantly until absorbed before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

6. 6

   Combine and Serve

   Stir in the sautéed mushrooms, crispy pancetta, and grated Parmesan cheese. Adjust seasoning with salt and black pepper. Serve the risotto topped with sliced duck breast and garnished with fresh parsley.