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Porcini Risotto with Marsala Duck Breast

Serves 2-3

40ml extra virgin olive oil (EVO)
1 small red onion, chopped
2 cloves garlic, chopped
1 cup Ferron carnaroli rice
60g Gigante porcini , soaked in boiling water for 15 minutes
100ml Verjuice riesling or white wine
2 cups Sabato chicken stock , simmering
125g frozen peas
Parmigiano Reggiano , grated
Sea salt and freshly ground black pepper
Mas Portell white truffle infused EVO  (optional)
1 Gameford Lodge duck breast
50ml Marsala
100ml fresh cream

In a heavy-based saucepan heat a little oil and sauté the onion and garlic until soft (the ‘soffrito’). Add the rice and stir continuously for about 3 minutes (‘toasting’). Add the soaked porcini and the wine, and let evaporate. Add all the hot stock, stir gently and bring to a simmer. Cover and cook for about 15 minutes.

Add the peas and Parmigiano. Season and rest off the heat for 2 minutes, then ‘mantecare’ - stir the risotto to release the natural starches which make it creamy. Drizzle a touch of truffle oil to serve.

While the risotto is cooking prepare the duck breast by scoring the skin in fine lines, just cutting the fat not the flesh.

Place in a very hot frying pan skin side down for 8 minutes then turn to cook flesh side for a further 4 minutes. Plate and leave to rest before slicing finely.

Reduce marsala in hot pan then add the cream and season to taste.

Place duck slices on a plate, pour over the sauce and serve with the risotto.

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