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Red wine risotto with duck & garlicky mushrooms
- 2 tbsp butter
- 1 onion , finely chopped
- 2 carrots , finely chopped
- 2 celery sticks, finely chopped
- 3 garlic cloves , crushed
- thyme sprig, leaves picked
- 300g risotto rice
- 300ml red wine
- 1.4l chicken stock , hot
- about 175g leftover ducks , shredded
- 200g pack chestnut mushrooms , thickly sliced
- handful flat-leaf parsley , chopped
Directions:View on BBC Good Food
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