Baked Asian Duck Risotto

• 2 tbsp oil
• 1 None onion, finely chopped
• 2 cloves garlic, chopped
• 5 oz shiitake mushrooms, halved
• 1/2 cup arborio rice
• 4 cups chicken stock
• 1/4 cup Chinese rice wine
• 1 None Chinese barbecued duck, coarsely chopped
• 2 tbsp hoisin sauce, plus additional, to serve
• 1 tsp sesame oil
• 1/4 small Chinese cabbage, shredded

1. Preheat the oven to 400u0b0F. Heat oil in a large ovenproof skillet on medium heat. Saute onion and garlic for 1-2 mins, until tender. Stir in mushrooms and cook for 2 mins. Add rice and cook, stirring, for 1 min. Mix in stock and wine. Bring to a boil on high heat.
2. Cover with foil or lid and bake for 20 mins. Stir in duck, hoisin sauce and sesame oil. Cover. Let stand for 5 mins, or until liquid has been absorbed.
3. Serve topped with cabbage and drizzled with additional hoisin sauce.

oil, onion, garlic, shiitake mushrooms, arborio rice, chicken stock, chinese rice wine, chinese barbecued duck, hoisin sauce, sesame oil, chinese cabbage

Taken from recipes-plus.com/api/v2.0/recipes/34868 (may not work)