Creamy risotto with duck gizzards and mushrooms
Pasta
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Cook Time
50 min
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
This risotto with duck gizzards and mushrooms is a comforting and flavorful dish, perfect for autumn evenings or festive meals. I love using dried morels for their intense flavor, but you can also use other seasonal mushrooms. The combination of confit duck gizzards, creamy rice and Parmesan is simply divine. This risotto is quite quick to prepare, about 50 minutes, and it is ideal for a special dinner or a meal with friends. Feel free to add a touch of fresh cream at the end for even more creaminess. A real delight!
Ingredients (9 ingredients)
-
500 g Arborio risotto rice
-
180 g confit duck gizzard
-
40 g morels (dried)
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15 cl white wine
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1 c. à s. hazelnut oil flavored with porcini and boletus
-
4 piece shallots (small)
-
1.5 l poultry broth
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1 pinch pepper
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Parmesan
Preparation (9 steps)
Rehydrate the morels
Soak 40 g of dried morels in water for 10 minutes. Change the water and repeat for 5 minutes. Drain and cut the morels into small pieces. Set aside.
Prepare the poultry broth
Heat 1.5 l of poultry broth. Keep it warm.
Cook the morels
In a pan, sauté the morels cut into small pieces in a knob of butter for 2 to 3 minutes. Set aside.
Prepare the gizzards and shallots
Cut 180 g of confit duck gizzards and 4 small shallots into small pieces. In a pan, sauté the gizzards and shallots in 1 tbsp of hazelnut oil for 2 minutes. Set aside the gizzards.
Cook the rice
Put 500 g of Arborio risotto rice in the Thermomix bowl. Add the cooking oil from the gizzards and cook 3 Min./120°C/Stufe 1.
Deglaze with white wine
Add 15 cl of white wine and cook 2 Min./100°C/Stufe 1, without the measuring cup, to let the alcohol evaporate.
Add the broth
Pour a ladle of hot poultry broth into the Thermomix bowl and cook 15 Min./100°C/Linkslauf Stufe 1. Add a ladle of broth every few minutes, stirring gently with the spatula, until the rice is cooked and creamy.
Incorporate the gizzards and morels
With the last ladle of broth, add the confit gizzards and morels. Continue to stir gently with the spatula until the broth is absorbed. Cook 5 Min./100°C/Linkslauf Stufe 1.
Serve
Before serving, add grated Parmesan and a pinch of pepper. Mix gently with the spatula. Serve immediately.
Finished cooking? Great! 🎉
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Created by
Marie Muller
2
Rezepte
0
Kochbücher
Allergens
- Milk (including lactose)
- Sulphur dioxide and sulphites
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