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...

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Duck & Shiitake Risotto
February 11, 2008
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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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Shellie Froidevaux

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