Asian Style Duck Risotto

• 2 tbsp oil
• 1 None onion, finely chopped
• 2 cloves garlic, chopped
• 1/3 lb shiitake mushrooms, halved
• 4 oz Arborio rice
• 4 cups chicken stock
• 1/4 cup Chinese rice wine
• 1 None crispy duck, meat roughly chopped
• 2 tbsp hoisin sauce, plus extra, to serve
• 1 tsp sesame oil
• 1/4 None Chinese cabbage, shredded
• None None sliced red chili peppers and spring onions, to serve

1. Preheat oven to 400u0b0F. Heat oil in a large, flameproof Dutch oven on medium. Saute onion and garlic 1-2 mins, until tender. Stir in mushrooms and cook 1-2 mins. Add rice and cook, stirring, 1 min. Blend in stock and wine. Bring to a boil on high. Cover with foil or a lid and bake 20 mins.
2. Stir in duck, hoisin sauce and sesame oil. Cover and let rest 5 mins, or until liquid is absorbed. Stir in cabbage and sprinkle with chili pepper and spring onion. Serve with hoisin sauce.

oil, onion, garlic, shiitake mushrooms, rice, chicken stock, chinese rice wine, crispy duck, hoisin sauce, sesame oil, chinese cabbage, red chili peppers

Taken from recipes-plus.com/api/v2.0/recipes/29393 (may not work)