Ingredients
Method
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Water, boiling 2.5 l
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Olive oil 100 ml
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Brown onions, chopped 2 x
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Garlic Cloves, chopped 5 x
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White wine 500 ml
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Rice, Arborio 850 g
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Sweet Soy Sauce 90 ml
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Shiitake mushrooms 375 g
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Duck breasts, trimmed 5 x
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Sliced Prosciutto 250 g
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Cheese, Camembert 250 g
Tip
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Green onions (shallots), finely chopped, to serve
Preparation
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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.
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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.
