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Risotto Express with Mushrooms and Duck Confit

30 minutes
4 servings
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



  • 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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