Duck, Prosciutto, Shiitake & Camembert Risotto

Name: Duck, Prosciutto, Shiitake & Camembert Risotto
Yield: 10
Ingredients: 100.0g KNORR Concentrated Liquid Stock 1kg; 2.5l Water, boiling; 100.0ml Olive oil; 2.0x Brown onions, chopped; 5.0x Garlic Cloves, chopped; 500.0ml White wine; 850.0g Rice, Arborio; 90.0ml Sweet Soy Sauce; 375.0g Shiitake mushrooms; 5.0x Duck breasts, trimmed; 250.0g Sliced Prosciutto; 250.0g Cheese, Camembert; 0.0 Green Onions (Shallots), Finely Chopped, To Serve

Duck, Prosciutto, Shiitake & Camembert Risotto – Recipe

A seamless blend of Asian and Mediterranean styles for a unique, on-trend risotto that your diners will love!

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Method

KNORR Concentrated Liquid Stock 1kg 100.0 g
KNORR Concentrated Liquid Stock 1kg
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Water, boiling 2.5 l
Olive oil 100.0 ml
Brown onions, chopped 2.0 x
Garlic Cloves, chopped 5.0 x
White wine 500.0 ml
Rice, Arborio 850.0 g
Sweet Soy Sauce 90.0 ml
Shiitake mushrooms 375.0 g
Duck breasts, trimmed 5.0 x
Sliced Prosciutto 250.0 g
Cheese, Camembert 250.0 g

Tip

Green Onions (Shallots), Finely Chopped, To Serve

Risotto

Poultry

Main Meals

Game

Casual Dining

Italian

A seamless blend of Asian and Mediterranean styles for a unique, on-trend risotto that your diners will love!

...

Preparation

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.
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.