Red wine risotto with duck & garlicky mushrooms

• 2 tbsp butter↗ tbsp
• 1 onion↗

  finely chopped

• carrots↗2

  finely chopped

• celery↗2

  sticks, finely chopped

• garlic cloves↗3

  crushed

• thyme↗

  sprig, leaves picked

• risotto rice↗300g g
• red wine↗300ml ml
• chicken stock↗1.4l l

  hot

• leftover duckabout 175g g

  shredded

• pack chestnut mushroom↗200g g

  thickly sliced

• handful flat-leaf parsley↗

  chopped

Step-by-step instructions

1. 1

   Heat 1 tbsp butter in a wide saucepan, then add the onion, carrots and celery. Cover, then gently cook for 10 mins until soft. Tip in two-thirds of the garlic, fry for 1 min, turn up the heat, then add the thyme and rice. Stir for a few mins, then add the wine and let it reduce to almost nothing.

2. 2

   Stir in the stock over a medium heat, ladle by ladle, waiting for each addition to absorb before adding the next. Keep the heat on medium – too hot and the stock will evaporate rather than be absorbed by the rice. When the rice is creamy and justcooked, take off the heat, add the duck, then cover for 5 mins to heat through.

3. 3

   Melt the remaining butter in another wide pan, add the mushrooms, then fry them on a high heat for about 3 mins until golden. Add the remaining garlic, fry for 1 min more, then season. Stir the mushrooms into the risotto, then scatter with parsley and serve.