John Jugum
Chef
Ingredients
- 1 cup Arborio rice
- 1 cup cooked and shredded duck meat
- 1 cup mixed mushrooms
- 1 onion (diced)
- 2 garlic cloves (crushed)
- ½ cup celery (diced)
- 1 cup leek (finely sliced)
- 1 carrot (diced)
- 2.5 cups of chicken broth
- 30ml olive oil
- 60ml white wine
- 100ml cooking cream
- 1 tsp dried thyme
- 50g parmesan
- salt & pepper to taste
Instructions
1. Add olive oil and diced onion into a heated pan and saute 2-3 minutes. Then add leek and stir until softened, which should take another 2-3 minutes.
2. Add diced carrot and garlic and stir, then add mushrooms, celery and thyme. Stir slowly for 2-3 minutes.
3. Add cooked and shredded duck meat and stir for a few minutes.
4. Add white wine to deglaze the pan and add Arborio rice.
5. Stir in 1.5 cups of chicken broth, adding the other cup of broth additionally as the rice absorbs the liquid.
6. Once the rice is almost done, add 100ml cooking cream, salt and pepper to taste, and stir slowly half of the amount of the parmesan.
7. Use the rest of the parmesan to garnish risotto along with some fresh thyme and mushrooms.
John is a culinary wanderer with a passion for bringing the rich flavours of his Croatian heritage to life through Italian cuisine. Fuelled by a curiosity for the world and its myriad flavours, John set out to explore different cultures and cuisines. From the bustling streets of Europe to the savoury delights of North America…
If you would like to learn more about John, see Expert: John Jugum.
