Duck Risotto


  • 1/2 cup chopped onion
  • 1/4 cup butter, divided
  • 1 cup uncooked rice
  • 1/3 cup dry white wine
  • 4 cups duck broth
  • 1/4 cup grated parmesan cheese
  • Salt and ground white pepper, to taste
  • ½ cup frozen peas
  • 1/2 cup heavy cream
  • 1 cup shredded roasted duck meat


  1. Cook onion until soft in 2 tablespoons butter in large skillet over medium heat
  2. Add rice and stir 2 to 3 minutes
  3. Add wine; stir until absorbed
  4. Increase heat to medium high; stir in 1 cup broth
  5. Cook, uncovered, stirring frequently, until broth is absorbed
  6. Continue stirring and adding remaining 1 cup broth and water, allowing each cup tobe absorbed before adding another, until rice is tender and mixture has a creamy consistency – it will take approximately 25 to 30 minutes
  7. Stir in cheese, salt, pepper, cream, peas, and remaining 2 tablespoons butter; stir until mixture is creamy about 2 minutes
  8. Top with shredded duck meat, serve immediately

To learn more about our executive chefs and Henry Ford Village’s passion for healthy living, call us today at 877-660-1807.