Porcini & Truffle Risotto with Panfried Duck

Ingredients:
6 Duck breasts
6 Tbsp neutral oil
2 c Aborio rice
4 c Chicken stock
6 Shallots, finely chopped
4 Cloves of garlic, finely chopped
30g dried Porcini
2 Tbsp porcini powder
2 Tbsp Butter
200 ml white Wine
Sea salt and freshly ground Pepper
Pecarino Romano, finely grated
white Truffle oil
Italian parsley, finely chopped
 
Method:
Cover dried porcini with 500ml boiling water and soak for 15 minutes. In a heavy based saucepan melt the butter and sauté shallots and garlic until soft. Add the rice and 'toast' for 3 minutes stirring continuously. Add the white wine, soaked porcini and some of the juice and evaporate. Add the hot stock ladle by ladle until firm to the bite- about 15 minutes. Add the porcini powder, pecarino and season. Rest for 2 minutes & stir. Sprinkle with parsley and drizzle with truffle oil to serve.
 
Pat Duck breasts dry and generously season skin with salt and pepper.
Pour neutral oil into a frying pan over a medium heat. Once hot cook the Duck breast in batches skin side down for 5 minutes, applying pressure with a spatula to render the fat.
Pour the rendered fat off and continue cooking skin side down for 4 minutes.
Turn breast and cook 5-7 minutes.
Remove from heat and rest.
Slice into 2cm thick slices and serve on top of the risotto.
 
Serves 6
 
Match with Dunnolly North Canterbury Pinot Noir
    

Dunnolly Pinot Noir