Wild Duck Risotto

This recipe from Rohan Anderson is not only delicious but has a quirky sense of humour.


2 litres chicken stock

Olive oil

1 onion, diced

5 cloves garlic

2 stalks celery, diced

500g Arborio rice

1 cup red wine

2 cups mushrooms

Meat from one roast duck

Fresh thyme and sage, finely chopped

2 cups parmesan, grated

50g butter

Salt and pepper



  1. Heat the stock until warmed, but not boiling.
  2. In a large saucepan, heat the olive oil.  Add onions, garlic, and celery and cook until soft.  Add the rice and turn up to high heat, stirring with vigour.  You will see the rice lose that white colour and become almost clear.  This takes at least five minutes.  Add the wine and cook out completely.  Add a ladle of warmed stock and stir until absorbed. Best to do this on a medium to hot heat.  Repeat over and over while sneaking a glass of the cooking wine and chatting with friends.
  3. Order someone to finely chop the mushrooms and duck meat into little pieces.  Tell them they’re doing it wrong while stirring and adding stock.  This will last about half an hour, now add the duck, mushrooms and herbs.  Turn the heat down and stir to get all the flavours introduced to each other.  Mushrooms meet sage, sage meet duck.  Formal introductions are optional.  Best not to let people see you talking to your food.  Turn the heat off and add the parmesan cheese and butter and pop the lid on for a fewminutes.  Once melted, stir, and season to taste.
  4. Serve topped with a little glug of good quality virgin olive oil.