Full Recipe

Risotto with Duck Gizzards, Asparagus & Porcini Mushrooms

risotto 1

Spring has officially began, but we still need to warm up and what is better that a creamy risotto with porcini mushrooms and seasonal asparagus?  If you are vegetarian, just leave out the gizzards.

The shopping list from La Cigale French Market stallholders is below. You can add more mushrooms and/or another variety (porcini are so tasty), but do not skip the cream & parmesan cheese!

 

Ingredients for 4

  • 400 g of risotto rice (Arborio, for example)
  • 20 g of dehydrated porcini mushrooms
  • 80 g of portobello, button, shitake or oyster mushrooms or a mixture of any of these (sliced)
  • 100 g of asparagus (blanched)
  • 1 tin of duck gizzards (removed from fat and sliced)
  • 1ltr of chicken stock (including 1 cup to rehydrate the porcini mushrooms)
  • 300 ml of dry white wine
  • 2 medium onions (finely chopped)
  • 100 ml of liquid crème fraiche
  • 50 g of butter
  • 100 g (approx) of parmesan cheese (shaved)
  • Truffle oil
  • Black garlic
  • Pepper

Method

Heat up the chicken stock. Rehydrate the porcini mushrooms in a warm cup of stock for 30 minutes, remove and set aside (but filter this stock & keep it!)

Heat the butter in your cazuela (Spanish terracotta dish keeping the moisture) or pot on the stove top. Add the chopped onionsand cook till soft but not brown, add the sliced mushrooms and cook for another 1-2 minutes. Add the rice and cook until translucent (about 2 minutes). Then, pour in the white wine and let evaporate.

Add the hot chicken stock ladle by ladle (wait until the liquid boils off between each ladle).

During that time, brown the porcini mushrooms and the blanched asparagus in a little of the duck fat (from the gizzards tin). When cooked, add the chopped gizzards and black garlic, gently stir together.

Once the last ladle of stock is poured and evaporated, add the mushrooms, asparagus and gizzards and mix together. Add the shaved parmesan cheese (quantity depends on your taste), a few drops of truffle oil and the crème fraiche, pepper if necessary. Mix again and serve quickly.

Decorate with some parmesan cheese shavings and finely chopped parsley.

 

Shopping list

Portobello, button, shitake or oyster mushrooms, asparagus, onion, parsley – Jason, Your Heartland Green grocer

Chicken stock – Simon Gault

Risotto rice, dehydrated porcini mushrooms, duck gizzards, black garlic – La Cigale Kitchen Shop

Parmesan cheese – La Cigale Cheese Stall

Dry white wine – Wine Direct

Truffle oil – Aceto Downunder