Duck, Prosciutto, Shiitake & Camembert Risotto
A seamless blend of Asian and Mediterranean styles for a unique, on-trend risotto that your diners will love!
Ingredients per serve
Duck, Prosciutto, Shiitake & Camembert Risotto
−
+
€0.0
Method
KNORR Concentrated Liquid Stock 1 kg
/g
100.0 g
0%
Water, boiling
/l
2.5 l
0%
Olive oil
/ml
100.0 ml
0%
Brown onions, chopped
/x
2.0 x
0%
Garlic Cloves, chopped
/x
5.0 x
0%
White wine
/ml
500.0 ml
0%
Rice, Arborio
/g
850.0 g
0%
Sweet Soy Sauce
/ml
90.0 ml
0%
Shiitake mushrooms
/g
375.0 g
0%
Duck breasts, trimmed
/x
5.0 x
0%
Sliced Prosciutto
/g
250.0 g
0%
Cheese, Camembert
/g
250.0 g
0%
Tip
Green Onions (Shallots), Finely Chopped, To Serve
/
0.0
0%
/
Method
-
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
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.
