Asian Style Duck Risotto

• 2 tablespoons oil
• 1 onion finely chopped
• 2 cloves garlic chopped
• 1/3 pound shiitake mushrooms halved
• 4 ounces arborio rice
• 4 cups chicken stock
• 1/4 cup chinese rice wine
• 1 duck crispy, meat roughly chopped
• 2 tablespoons hoisin sauce plus extra, to serve
• 1 teaspoon sesame oil
• 1/4 chinese cabbage shredded
• red chili peppers
• spring onions

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, mushrooms, arborio rice, chicken stock, chinese rice wine, duck crispy, hoisin sauce, sesame oil, red chili peppers, spring onions

Taken from www.yummly.com/recipe/Asian-Style-Duck-Risotto-1400326 (may not work)