Red Wine Risotto with Duck

Cook time 1 hour
Servings 4

A dish for the gourmet palette


1 tbsp extra virgin olive oil

1 onion, finely diced

1 clove garlic, finely chopped

3 sprigs thyme, leaves picked

300g Arborio rice

300ml red wine, reduced over the heat to 150ml

1L chicken stock

25g butter

Salt and pepper

20g Parmesan, finely grated

2 duck breast, skim scored

1 small radicchio, cut into quarters

Red Wine Risotto with Duck

A dish for the gourmet palette


For the risotto, place stock and wine in separate pot and bring to the boil.

In a large sauté pan, sweat the onion and garlic in the oil and cook until soft. Now add the rice. Coat the rice with the onion mixture. Add the wine and allow the rice to absorb the liquid.

Ladle by ladleful add the stock, allowing the rice to absorb the liquid each time. Do not over stir but rather agitate the pan. This should take 20 minutes.

While the rice is cooking, season the duck with salt and pepper. Place the duck breasts into a cold pan, skin-side down. Start the cooking process on a low heat and gradually bring the heat up. Your aim is to render the fat and form a thin crispy golden skin; this should take 6-8 minutes. Turn over and cook for a further 3-4. Warm the radicchio in the pan at this stage. Rest the meat for 4 minutes, then thinly slice.

Once the rice is al dente and cooked, incorporate the butter then remove from the heat. Fold the Parmesan through risotto.

Divide the risotto between four plates, top with a wedge of the radicchio and a few slices of duck.