Risotto rice absorbs delectable flavours from dried porcini mushrooms, herbs, garlic and vegetable stock, before being tossed with sauted fresh mushrooms and slices of tender duck to make a spectacular supper dish.
For a clam and crab risotto, scrub 900 g (2 lb) fresh clams under cold running water, discarding any open ones that do not close when sharply tapped. Pour 150 ml (5 fl oz) dry white wine into a large saucepan and add the clams with 2 peeled garlic cloves. Cover tightly, bring to the boil over a high heat and cook for about 5 minutes, shaking the pan frequently, until the clams have opened. Tip into a colander set over a bowl. When cool enough to handle, remove the clams from their shells, discarding any that haven't opened. Strain the liquid through a fine sieve and make up to 1 litre (1¾ pints) with vegetable stock. Keep hot over a low heat. Soften 1 chopped onion in 1 tbsp extra virgin olive oil in a large saucepan. Stir in 2 chopped celery sticks, 1 thinly sliced fennel bulb and 340 g (12 oz) risotto rice. Cook for 1 minute, then add the stock as in the main recipe, a ladleful at a time. When the risotto has finished cooking, stir in the clams, 170 g (6 oz) fresh white crab meat, 2 tbsp chopped fresh dill and seasoning to taste.
Removing the skin and fat from duck breasts lowers the fat content considerably: skinless duck breast contains only a little more fat than skinless chicken breast. * Most recipes use mushrooms in such small quantities that the nutritional contribution they make to the diet is not as great as that of flavour and texture. Here a good quantity is used, which boosts the B vitamins and minerals in the dish. * Red onions have been shown to contain higher levels of flavonoids – compounds that can help to protect against heart disease – than white onions.
B12, niacin, copper, zinc * B1, B2, E, iron, potassium * B6, folate, selenium