Riverside Farm Duck Risotto

Prep time

10 minutes


4-6 people

Cook time

20 minutes


For the garnish

  • 50g butter
  • 200g Parmesan cheese
  • 200g mushroom(s)
  • 2 Riverside Farm Duck Legs, or 2 Riverside Farm Duck Breasts or 1 Riverside Farm Half Duck
  • 5ml Truffle oil (optional)
  • 2 tablespoons fresh chives
  • 2 teaspoons fresh thyme
  • 2 cloves garlic
  • 1 or 2 handfuls of baby spinach
  • Olive oil
  • Salt and pepper

For the risotto

  • 240g Arborio rice
  • 1 onion
  • 200ml white wine
  • 1L chicken stock


  1. General preparation
    Shred the duck meat. Slice the mushrooms. Chop the onion and chives. Take off the leaves from the thyme stem if necessary. Chop garlic. Using a peeler, to prepare Parmesan shavings. Cut butter into cubes.
  2. Sauté the mushrooms
    In a pan, drizzle some olive oil and sauté the mushrooms over high heat until browned. Season with salt and pepper, add the chopped fresh thyme and chopped garlic. Cook for a further 2 minutes.
  3. Risotto preparation
    In a saucepan, heat the chicken stock. In a separate pan, sweat the onion in a drizzle of olive oil until tender. Add the rice and stir until the rice grains become translucent. Deglaze with the white wine. Stir and let the liquid evaporate completely. Pour in a ladle of hot stock, stirring often until all the liquid is absorbed. Add remaining broth ladle by ladle, stirring constantly until the rice is cooked but still al dente, about 20 minutes. Stir in the mushroom and duck meat, cook another minute to heat through. Remove from the heat, add half the parmesan shavings, half the chives and the butter cubes. Mix gently and adjust seasoning. Fold through baby spinach.
  4. To serve
    Serve your risotto in shallow bowls and garnish with parmesan shavings and chopped chives. Finally, drizzle a few drops of truffle oil on top.