Iron Chef Shellie
 

Duck & Shiitake Risotto

“I made this for Chinese New Year eve and it went down a treat! Very simple to make and tastes delicious!!.. although I don’t recommend trying to buy a duck on Chinese New Year’s eve as everyone seems to have the same idea! 2tbsp olive oil 1 onion, finely chopped 2 garlic cloves, chopped 150g...”

Recipes | February 11, 2008
Duck & Shiitake Risotto

Duck & Shiitake Risotto

I made this for Chinese New Year eve and it went down a treat!
Very simple to make and tastes delicious!!.. although I don’t recommend trying to buy a duck on Chinese New Year’s eve as everyone seems to have the same idea!
2tbsp olive oil
1 onion, finely chopped
2 garlic cloves, chopped
150g fresh shiitake mushrooms
350g arborio rice
1.25L (5 cups) chicken stock
60mL Chinese rice wine
2 tbsp kecap manis
1 tsp sesame oil
1 Chinese BBQ duck, meat roughly chopped (or get them to chop it for you)
1 bunch steamed baby bok choy

Preheat the oven to 200 degrees celcius.

Heat the oil in a large, deep frypan over a medium heat and cook the onion and garlic for 1-2 mins, until softened.
Add the shiitake and rice, and stir for a further minute.
Add the stock and wine, bring to the boil, the transfer to a large greased baking dish. Cover with foil and bake for 20-25 mins. Stir in the kecap manis, sesame oil and duck, cover and rest for 5 mins, until the liquid is absorbed.
Roughly chop the bok choy, stir in and serve.

Eh Voila! Bon App├ętit!

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Duck & Shiitake Risotto


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Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

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