Porchini (Boletus edulis) Risotto with Duckbreast and Porchini Pear Sauce
This is the meal for the end of the year to cater for both vegetarians and carnivores alike. Lots of flavors and easy to cook
≈ 1180 kcal · 48 g Protein · 142 g Kohlenhydrate · 42 g Fett — KI-Schätzung pro Portion
Zutaten
Zubereitung
- 1
On the skinside of the duckbreast ensure no feather are left. Gently cross across the skinside that you have a cross pattern on the skin side.
- 2
Rub the duckbreast with pepper, salt and rosmary when you have time leave this to marinade for 2 - 3 hours.Then fry in a pan with out any fat fry the skin side down gently for 7 - 10 minutes. Pour the fat from the pan in a seperate container.
- 3
In an oven with 75 degrees celcius put the duckbreast on a Pan/baking tray for 45 minutes with the skin side up
- 4
After 20 minutes fy the pear halves for 20 minutes in the duckfat in the oven
- 5
Soak the porchini mushrooms in luke warm vegetable stock for 30 minutes
- 6
In the duckfat fry the prochini mushrooms (remove as mush liquid as you want) and rosemary. Once fried and the white wine and reduce. No add the pear halves and cook by low heat
- 7
Soak the porchini mushrooms in luke warm vegetable stock for 30 minutes. Keep the vegetable stock after the soaking!. Gently slice and dice the mushrooms to moderate sized pieces
- 8
Melt the butter and slowly glace the diced onion for 5 minutes. Add the mushrooms, wait 1 minute and add the rice and glaze everything for 5 minutes.
- 9
Add the white wine and wait until the rice has obsorbed the white wine. Slowly stirring the rice. !!This is important gently stirring the rice!!
- 10
Add half of both stocks and keep stirring untill the rice absorbs the liquid. Becareful not to add too much liquid. This process takes around 20 - 30 depending on the rice you use. minutes and the rice should have a light bite.
- 11
Gently stir in the shaven or shredded parmensan cheese.
