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Chez Borivage

Wild Mushroom & Smoked Duck Risotto

Category: Main courses


• 400g Italian short grain rice (preferably Arborio)
• 100g fresh chanterelles
• 80g mascarpone
• 1.5 liters chicken stock, hot
• 1 onion, chopped
• 10cl olive oil or duck fat
• 20cl white wine
• 50g parmesan
• 30g butter
• Salt and pepper
• 200g smoked duck


Sauté the chopped onion, smoked duck and chanterelles in the olive oil or duck fat. Add the rice and mix until it becomes translucent. Add the white wine and cook until it is completely absorbed by the rice then add enough chicken stock to cover the rice and again cook until the liquid is completely absorbed. Continue until the rice is cooked and soft. Remove from heat. Add the mascarpone, butter and parmesan. Mix well, season to taste and serve immediately.

Bon appétit!
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