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Recipe

Baked asian and duck risotto

Sep 29, 2012 2:00pm
  • 20 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Baked asian and duck risotto
  • 2 tablespoon oil
  • 1 onion, finely chopped
  • 2 garlic cloves, chopped
  • 150 gram shiitake mushrooms, halved
  • 1 1/2 cup arborio rice
  • 4 cup chicken stock
  • 1/4 cup chinese rice wine
  • 1 chinese barbecued duck, meat roughly chopped
  • 2 tablespoon hoisin sauce, plus extra to serve
  • 1 teaspoon sesame oil
  • 1/4 chinese cabbage, shredded
  • long red chilli and green onion, sliced, to serve

Method

Baked asian and duck risotto
  • 1
    Preheat oven to hot, 200°C.
  • 2
    Heat oil in a large, flameproof casserole dish on medium. Saute onion and garlic for 1-2 minutes until tender. Stir in mushrooms and cook for 1-2 minutes.
  • 3
    Add rice and cook, stirring, for 1 minute. Blend in stock and wine. Bring to the boil on high.
  • 4
    Cover with foil or lid and bake for 20 minutes. Stir in duck, hoisin and sesame oil. Cover and rest for 5 minutes until liquid is absorbed. Stir in cabbage and serve, garnished with chilli and green onion and drizzled with extra hoisin.

Notes

你可以买中国米酒在亚洲超市s, or use dry sherry. Barbecued chicken can be used in place of duck.

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