By Jonathan Reynolds
- Total Time
- 45 minutes
- Rating
- 5(234)
- Notes
- Read community notes
Featured in: KITCHEN VOYEUR; Lord of The Range
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Ingredients
Yield:Serves 12 as a first course or 6 as a main course
- 5dried shiitake mushrooms
- 8 to 10cups chicken broth
- 1tablespoon olive oil
- 8tablespoons unsalted butter
- 1cup chopped onion
- 2cups Arborio rice
- Meat from 3 confit duck legs, chopped
- ½cup finely grated Parmesan
- Salt
Ingredient Substitution Guide
Preparation
Step
1
Place the mushrooms in a small bowl and cover with boiling water. Pour the broth into a saucepan and keep it hot but not simmering as you prepare the risotto.
Step
2
In a large, deep sauté pan, heat oil and 1 tablespoon of butter over medium heat. Add the onion and cook, stirring, until just soft. Add the rice and cook, stirring, 1 minute.
Step
3
Add the broth, ½ cup at a time, stirring constantly and adding more broth when the previous addition has been absorbed. Continue stirring and adding broth until the rice is just al dente, 20 to 30 minutes. Drain and chop the mushrooms and stir them into the rice. Stir in the duck meat and cook until heated through.
Step
4
Remove the pan from the heat and fold in the remaining 7 tablespoons butter. Stir in the Parmesan, adjust seasoning and serve.
Ratings
5
out of 5
234
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Cooking Notes
martha frankel
if the duck is confit, it's already cooked... the recipe calls for duck confit
Cindy
No dried shiitake so used a mixture of fresh sliced shiitake, Bella and oyster mushrooms approximately 1 lb total.Heated duck legs in pan, shredded, used rendered fat, w/butter and olive oil to sauté mushrooms. Added Armagnac to last minute of mushroom sauté. Transfer cooked mushrooms to bowl. Render more duck fat, add butter and extra virgin oil then sauté onion until translucent and oils absorbed. Used concent turkey broth & white wine to risotto liquids as it cooks. Used less butter.
Susan
This was outstanding...substituted gruyère for parmesan and spooned on additional stock once plated to loosen the risotto. Garnished with fresh parsley and chives.
dhwsmith
Used about 8 ounces of sliced dried shiitake. Seemed about the right amount. Despite long soaking some were still chewey.
dhwsmith
My dried sh*takes are sliced. I have no idea how many slices are in one whole one. If understand that the moisture content might vary, but a weight would have been very helpful.
sheila84
I found duck confit at Whole Foods and made this. Halved recipe. No mushrooms. Used skin and bones in chicken stock to amplify duck taste. I like my risotto loose but creamy so coOked it about 25 minutes. Excellent good. Probably used more butter and parmigiana than recipe called for. Will add to my risotto rotation.
8/31/22
Also, use fresh mushrooms next time. Morgan didn’t like the rehydrated ones.
dhwsmith
How much sliced dried shiitake equals "five?". Weights would be helpful.
dhwsmith
How much sliced dried sh*takes equals five? Weight would be helpful.
Jennifer
I had half a left over roast duck -- not confit -- and no mushrooms, so my interpretation took a different direction. I halved the recipe, used green onions, a sliced jalapeno, and added asparagus, and yellow bell pepper -- beautifully colorful. Stirred in the rice and broth, added the duck, and then half an avocado -- skipped the butter. Surely not as intended, but with a terrific pinot, warming, and perfect on a cold, winter night.
Mary
I had dried portobello mushrooms and sauteed them in a little duck fat after hydrating. Used some really good chicken bone broth and some of the broth/fat drippings from the duck confit package. It was so rich and delicious that I only needed 2 tbs of butter - seriously good stuff. Paired with a good bottle of pinot noir, and this dish is a keeper!
Barb
I made this last night using leftover duck from a whole duck project. I used a quart of duck stock in place of half of the chicken stock. My husband said it was the best risotto he’d ever eaten.
John
I made this with leftover grilled duck breast instead of confit and I put a splash of port in right after the rice was fried for one minute and let the alcohol cook off and liquid absorb before adding the stock.
Lee
A quick addition kicked this up quite a bit. I powdered about a 1/2 ounce of dried porcini in the spice grinder. Added that to the rice early on. Sliced several fresh shiitakes, browned them in butter and added at the end with the duck meat. Really delicious.
Joseph Dominik
Out standing recipe. Add this to anyone's gluten free repertory. I use olive oil instead of butter for sauteing, and use confit fat instead of butter at the end for fat. Then, hold the parmesan and it becomes lactose free , too.
Super easy
SUUUUPER easy and yummy. Has all the right elements. In fact I was able to buy a high quality risotto with truffles (or flavor) as a base. Added regular mushrooms and a couple duck confit legs. Cooked the rice as is, and the whole dish comes together with parmesan....perfect for a cozy cold evening
Tom Hagel
I found this to be one of the simplest risotto recipes. More or less followed the recipe, and thought it was great. Substituted dried porcini, used quality broth. A bit less butter.
Doug S.
I agree with several other commenters that this recipe as-is looked pretty meh so to kick it up a notch I made the sauce from the Parpadelle with Mushrooms and Duck recipe that also came up when I searched for "confit of duck." I added the sauce to the risotto near the end of the cooking time and the resulting mushroom and duck risotto was excellent. (And, even though you're not supposed to be able to reheat risotto, I did and it was good for three meals for two adults.
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