Duck and wild mushroom risotto

Put the porcini mushrooms in a bowl and pour over the boiling water. Leave to soak for 20 minutes, then drain, reserving the soaking liquid. Finely chop the mushrooms and set aside. Strain the liquid into a saucepan. Add the stock and keep hot over a very low heat.

Brush 1 tsp of the oil over a ridged cast-iron grill pan and heat it. Add the duck breasts, reduce the heat to moderate and cook for 8–12 minutes, turning once, until done to your taste. Remove from the pan and leave to rest in a warm place for 10 minutes, then cut into thin slices. Keep warm.

Meanwhile, heat 1 tbsp of the remaining oil in a heavy-based saucepan, add the onion and garlic, and fry gently for 4–5 minutes or until softened. Add the rice and stir for about 1 minute to coat it with the oil.

Add the wine and bubble until it has almost all been absorbed. Stir in the lemon zest, thyme and porcini mushrooms, then add a ladleful of the stock. Bubble, stirring frequently, until it has almost all been absorbed, then add another ladleful of stock. Continue adding the stock gradually in this way – total cooking time will be 15–20 minutes. The risotto is ready when the rice is tender but still firm and the texture is moist and creamy.

About 5 minutes before the end of cooking time, heat the remaining 2 tsp of oil and the butter in a large frying pan. Add the fresh mushrooms and sautéover a high heat for 4 minutes or until tender.

Stir the mushrooms into the risotto together with the duck and any duck juices. Add the parsley and season with salt and pepper to taste. Cover the pan and leave to stand off the heat for 5 minutes before serving.