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Les Marchés Publics de Montréal

Risotto with Oyster Mushrooms and Duck

All recipes |  Main dishes

Risotto with Oyster Mushrooms and Duck, Plats principaux
  • Preparation time : 15 minutes
  • Total time : Cooking time : 40 minutes
  • By Bobby Grégoire, Gastronomy Specialist.

    Level of difficulty: Medium

    Type of dish: Main course


    Serves 4

    • Arborio rice: 350 g
    • Vegetable broth: 1.5 L (6 cups)
    • Oyster mushrooms, dehydrated: 30 g
    • Garlic clove, finely chopped: 1
    • Onion, small, chopped: 1
    • Rosemary, finely chopped: 1 sprig
    • Sage, finely chopped: 1 sprig
    • Basil, finely chopped: 1 sprig
    • Tomatoes, peeled and crushed: 4
    • Duck leg confit: 100 g
    • Butter, melted: 80 ml (⅓ cup)
    • Vin rouge du Québec: 250 ml (1 cup)
    • Tomme du Kamouraska shavings: 60 g
    • Olive oil: 30 ml (2 tbsp.)
    • Salt and pepper: To taste


    Soak the mushrooms for 20 minutes in hot water. Drain and gently squeeze out the excess water.

    1. Heat the butter and oil in a hot skillet and sauté the garlic with the onions and herbs. Simmer for 5 minutes on low heat.
    2. Add the tomatoes and cook for 10 minutes. Stir in the mushrooms and duck and cook for another 15 minutes covered.
    3. Put the rice in a large skillet and stir over low heat.
    4. Pour in the red wine and reduce. Add the vegetable broth gradually, until it is completely absorbed, stirring constantly.
    5. Once cooked, sprinkle with the shavings of Tomme du Kamouraska and serve immediately.

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