Duck Risotto with Mushrooms and Spinach
Indulged in a delicious and decadent duck risotto on Saturday night! Made it a little healthier by removing most of the duck fat. The recipe balances richness with earthy mushrooms and vibrant spinach.
Ingredients
- 1 duck breast
- 1 cup arborio rice
- 1 cup chopped mushrooms any variety you like
- 1/2 cup dry white wine
- 2 cups vegetable broth
- 1 garlic clove minced
- 1 handful of spinach
- Olive oil
- Salt and pepper to taste
Instructions
- Prep work: Mince the garlic, chop the mushrooms, and slice the duck breast. For a slightly healthier take, remove most of the fat from the duck.
- Start cooking: Heat olive oil in a large pot. Add the minced garlic and sauté briefly.
- Sear the duck: Add the duck breast and sear until golden brown on both sides, remove and set aside.
- Add the rice: Add the arborio rice to the pot and toast for 1-2 minutes, stirring constantly.
- Deglaze with wine: Pour in the white wine and cook until the liquid evaporates mostly.
- Add broth gradually: Add the warm vegetable broth, one ladle at a time, stirring continuously. Wait until each addition is absorbed before adding more.
- Mushrooms in: With the final ladle of broth, stir in the chopped mushrooms.
- Finishing touches: Once the risotto is creamy and the rice is cooked through, turn off the heat. Stir in the spinach and sliced duck, season with salt and pepper, and sprinkle