I’m so glad I finally made this in the right light to take a decent photo of it. Behold, the best dang risotto I have ever made. If you can find a smoked duck breast at the farmer’s market, definitely make this. For real.
♫ Music pairing: Funky Duck. ♫
From my favorite up-and-coming Ann Arbor funk band, Vulfpeck. Give this 2015 album a listen in its entirety – you will not regret it.
- 1 bunch of shiitake mushrooms (umami!)
- 8 cups chicken broth (you won’t likely need that much, but one never knows with risotto…), room temp. or warm
- 1 cup dry white wine at room temp. or warm. Sounds gross, but it’s for the best.
- 1 tablespoon olive oil
- 1 tiny splash of truffle oil (totally optional)
- 6 tablespoons unsalted butter
- 1 finely chopped onion
- 2 cups Arborio rice
- ½ cup grated parmigiano-reggiano
- 1 smoked duck breast
- Sautée your ‘shrooms in 1 tbsp. butter.
- In a big pot, heat oil and 1 more tbsp. of butter over medium heat. Add the onion and sautée until soft. Stir in the rice and sautée that, too, for about a minute.
- Add the wine in two installments, one 1/2 cup at a time, stirring constantly (ugh) until each 1/2 cup has been absorbed.
- Continue the process ad nauseum with 1/2 cups of broth until the rice is al dente. This will take about half an hour. Remove from heat.
- Cut up the butter and stir it in, and then do the same with the cheese and the mushrooms. Add truffle oil at this point as well, if using. Stir everything together until it’s nice and melty. Mmm.
- Plate the risotto, and sprinkle with parsley.
- Slice up your smoked duck (I crisped the skin by broiling the thing for a few min.) and lay slices atop the risotto.
- Die of buttery happiness.