©2020 By Sizije 


We vow to bring back recipes inspired by our adventures.

Risotto with mushrooms and duck confit, Parmesan and truffle oil. 

Montreal, Quebec


Ingredients (Recipe for 4 persons)


For the risotto

250g Arborio rice

6 sprig(s) Thyme

1unit(s)White onion

100g Parmigiano Reggiano

200ml White wine

2Liter(s) Vegetable stock


For the mushrooms

100g Button mushroom

2unit(s)Portobello mushroom

10sprig(s) Parsley


2unit(s)Confit duck leg

• Olive oil

• Salt and pepper

• Butter


Preparation step(s) :30 min

1. Mise en place

In a 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. Thinly slice the onion as well as the mushrooms and grate the Parmesan. Shred the duck legs confit.


2. Preparation for the risotto

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


3. To serve

Place the risotto in a bowl and add your Parmesan and a white truffle oil drizzle. In a bowl, put two tablespoons of beautiful risotto, garnished with mushrooms and duck confit.




Tips: Try substituting duck for chicken