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Risotto Express with Mushrooms and Duck Confit

Delicious Italian flavors with a hint of white truffle oil. Simple and very effective when using the herb scissors and the Easy Rotary Grater by Starfrit! You will be saving lots of time and effo
30 minutes
4 servings



  • 1 cup Arborio rice
  • 6 sprigs Thyme
  • 1 White onion
  • 1/4 cup Parmigiano Reggiano cheese
  • 1 cup White wine
  • 2 Liters Vegetable stock


  • 1 cup Button mushroom
  • 2 Portobello mushrooms
  • 10 sprigs Parsley
  • 2 Garlic cloves
  • 2 Confit duck legs


Setting up

  • In a The Rock stock pot, bring the broth to a boil, add your rice and cook 7 minutes.
  • Once the rice has been pre-cooked, drain it, carefully keeping the broth.
  • Spread the rice on a large tray or plate to stop the cooking.
  • Chop the thyme, garlic and parsley with the fine Herb scissors, by Starfrit.
  • Thinly slice the onion as well as the mushrooms and grate the Parmesan with the Easy Grater.
  • Shred the duck legs confit.

Preparation for the risotto

  • In a pan with olive oil, sweat the onion until it is soft and translucid, add the thyme.
  • Follow with the rice and the white wine and cook until it has absorbed completely.
  • Cover with the broth (the cooking liquid of the rice) and cook until the rice absorbs all the liquid.
  • Repeat the last step until the rice is cooked al dente.
  • While cooking the risotto, in a hot The Rock pan with olive oil, cook the garlic with the mushrooms for 4-6 minutes until the mushrooms are browned and nicely colored.
  • Add the duck confit to warm it up. Remove the risotto from the heat and add the parsley.


  • Place the risotto in a bowl and add the parmesan and a little bit of white truffle oil.
  • In a bowl, put two tablespoons of risotto, garnished with mushrooms and duck confit.


Chef's tip

  • The risotto is the kind of dish that you can make endless variations upon, so don't be scared to try different substitutions.

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