Risotto express in truffle oil with a melody of mushrooms in persiade

Preparation time: 30.00 min

• Mise en place (preparation for the dish)

  In a stock pot, bring the broth to a boil, add your rice and cook 7 minutes. Once the rice has been pre-cooked, drain it, carefully keeping the broth. Spread the rice on a large tray or plate to stop the cooking. Chop the thyme, garlic and chives. Thinly slice the onion, the mushrooms and grate the Parmesan. Shred the duck legs confit.

• Preparation for the risotto

  In a pan with olive oil, sweat the onion until it is soft and translucent, add the thyme. Follow with the rice and the white wine and cook until it has absorbed completly. Cover with the broth (the cooking liquid of the rice) and cook until all the liquid is absorbed. Repeat the last step until the rice is cooked to al dente. While cooking your risotto, in a hot pan with olive oil, cook garlic with mushrooms and cook 4-6 minutes until the mushrooms are browned and cooked. Add the duck confit to warm through. Remove from heat and add the chives.

• To serve

  In the pan where you cooked your risotto add 3/4th of the mushroom and duck mixture to warm through. Ladle the risotto in a warm bowl and add a little bit of the mushroom and duck mixture on top as a garnish and drizzle the truffle oil at the last minute to release the aroma and serve immediately to your guest.