About this recipe:This risotto will send your taste buds singing! Risotto is cooked with homemade chicken stock, white wine, smoked duck breast and wild mushrooms.
Makes: 2 - 4
For the Stock
1 chicken carcass
1 large onion, chopped into chunks
2 carrots, chopped into chunks
2 sticks celery, chopped into chunks
1 pouch bourquet garni
4 egg whites, lightly beaten
For the Risotto
190g Arborio (risotto) rice
2 banana shallots, finely chopped
1 big clove garlic, finely chopped
1 large glass dry white wine
1 smoked duck breast, thinly sliced
2 handfuls fresh wild mushrooms, sliced
1 handful dried wild mushrooms, rehydrated and sliced
1 litre chicken stock
1 tablespoon freshly grated Parmesan cheese
1 tablespoon fresh chopped tarragon (optional)
salt and pepper to taste
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Method Prep:4hr › Cook:25min › Ready in:4hr25min
Preheat oven to 180 C / Gas 4.
Place onion, carrots and celery in a baking tray. Sit chicken carcass on top.
Roast in preheated oven for 1 hour or until chicken carcass is browned.
Transfer chicken carcass and roast vegetables into a stock pot. Cover with water and add bouquet garni.
Bring to the boil and reduce to a gentle simmer for at least 2 hours, preferably 3 or 4 hours. Strain through muslin.
Return to the heat and add the egg whites, gently simmer for 15 minutes.
Sieve through a piece of muslin, the stock should now be clear. Keep warm.
To make the risotto: saute shallots in butter until translucent. Add garlic and cook for 1 to 2 minutes (don't brown). Add the rice and cook for 1 to 2 minutes. Add wine and reduce until the pan is almost dry.
Add 250ml stock at a time, reducing before adding another. After 15-20 minutes, add duck, wild mushrooms and rehydrated mushrooms. Add 250ml stock and cook out.
Add Parmesan and tarragon and cook for 1 minute. Serve.
Banana shallots and smoked duck are available in speciality markets. If banana shallots are unavailable, use ordinary shallots.