02/05/2026
Rich, earthy, and unmistakably indulgent. Duck, mushrooms, and truffle come together in a rice dish made for slow sips of Segura Viudas. See recipe below
Ingredients (serves 4)
300 g Arborio or Carnaroli rice
200 g mixed mushrooms (porcini, shiitake, portobello)
1 duck breast
1 shallot
1 garlic clove
1 liter chicken stock or dark stock
50 ml dry white wine
40 g grated Parmesan cheese
20 g butter
Fresh truffle
Microgreens for garnish
Salt, black pepper, extra virgin olive oil
Preparation
1. Score the duck breast skin and cook skin-side down in a dry pan until golden and crispy. Turn over and cook for 2 more minutes. Rest and slice.
2. Sauté the chopped shallot and garlic in olive oil. Add the mushrooms and cook.
3. Add the rice and toast for 1 minute. Deglaze with white wine.
4. Gradually add the hot stock, stirring gently, until the rice is al dente (about 18 minutes).
5. Remove from heat and stir in butter and Parmesan for creaminess.
6. Plate the risotto, top with duck slices and microgreens.
7. Finish with freshly shaved truffle.
Segura Viudas Cava material is intended for individuals of legal drinking age. Share Segura Viudas content responsibly with those who are 21+ in your respective country. Respect the Roots Responsibly.
