Mushroom risotto with smoked duck breast

Name: Mushroom risotto with smoked duck breast
Ingredients: 35 g Dried porcini mushrooms; 50 g Shallots, finely chopped; 0.5 Olive oil; 100 g Finely grated Parmesan cheese; 400 g Risotto rice; 0.5 Madeira; 8 g Knorr Professional garlic puree; 24 g Knorr Authentic Vegetable Bouillon; 10 g Knorr Primerba Shallot; 0.5 Morel juice; 2 Knorr Professional Bound Veal Jus; 400 g Cold-smoked duck breast; 250 g Chanterelles; 50 g Roasted pine nuts; 1 units.items Tray of nasturtium leaves

Risotto prepared with risotto rice, stock, white wine, sautéed mushrooms, butter, and Parmesan cheese for a creamy texture.

Ingredients

35gDried porcini mushrooms

50gShallots, finely chopped

0.5Olive oil

100gFinely grated Parmesan cheese

400gRisotto rice

0.5Madeira

8gKnorr Professional garlic puree

24gKnorr Authentic Vegetable Bouillon

10gKnorr Primerba Shallot

0.5Morel juice

2Knorr Professional Bound Veal Jus

400gCold-smoked duck breast

250gChanterelles

50gRoasted pine nuts

1units.itemsTray of nasturtium leaves

Preparation

Prepare 1.2 liters of vegetable stock according to the instructions on the package.
Add the porcini mushrooms to the stock so they can soften and impart flavor to the broth.
Heat the olive oil and sweat the shallots in it without coloring. Add the garlic and rice and sauté until translucent.
Add the mushroom stock and stir well until it comes to a boil.
Put a lid on the pan and place it in a preheated oven at 185°C for 18 minutes.
Remove the risotto from the oven and check if it is "done" and creamy, then stir in the cheese.
Heat the shallot in a saucepan and deglaze with the madeira.
Add the morel liquid and veal jus, bring to a boil, reduce, and strain the mixture.
Clean the chanterelles, slice them thinly, and add them to the jus.
Slice the smoked duck breast.
Divide the risotto into rings on the plates.
Place the slices of smoked duck breast on top and finish with the jus, pine nuts, and nasturtium leaves.