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  • Green onions (shallots), finely chopped, to serve
  1. Method

    • In a large pot make up the chicken stock by combining KNORR Concentrated Liquid Stock with boiling water.
    • Heat the oil in a large pan, add onion and garlic. Cook until softened.
    • Add wine, cook down, then add rice. Stir, ladling in chicken stock gradually until rice is al dente. Stir through sweet soy sauce and mushrooms.
    • While the risotto is cooking, cook the duck breasts until golden brown and still pink inside. Rest, then slice.
    • Stir the duck, prosciutto and camembert into the risotto. Serve topped with green onions.
  2. Tip

    • The risotto mix can be prepared 3/4 through the cooking process earlier in the day if desired. Chill, then heat through when required, adding extra stock. Add camembert, prosciutto and duck just before serving.