Creamy risotto with mushrooms and Duck Mousse with Armagnac Arnaud 


  • 300g risotto rice
  • 150g mushrooms
  • 1 onion
  • 2 garlic cloves
  • 1.5 l chicken stock
  • 100g grated parmesan cheese
  • ½ glass of white wine
  • 1 glass jar of Duck Mousse with Armagnac Arnaud
  • Olive oil
  • 1 tea spoon of butter
  • Saffron (optional)
  • Parsley (optional)



Heat the chicken stock and keep it warm.

Chop the onion and garlic cloves and fry gently in a frying pan with a little bit of olive oil.

Wash and slice the mushrooms and add them to the frying pan once the onions become transparent. Fry them for a few minutes.

Add the White wine and the Duck Mousse with Armagnac Arnaud. Make homogeneous paste with the help of a spoon or a fork, and cook on a medium heat until the liquid evaporates.

Pour in the rice and mix. Cook for 2 or 3 minutes.

Add 2 ladles of stock and stir to prevent the rice to stick.

Continue adding ladles of stock as the rice absorbs it.

Add a few strands of saffron.

Once the rice is cooked (around 20 minutes over medium-high heat), remove the pan from the heat. Add the cheese and butter and mix until they melt.

Decorate with a bit of chopped parsley.


Bon appétit !