RISOTTO
2 tablespoons olive oil
1 medium onion, chopped fine
4 cloves garlic, chopped
3 cups uncooked Vialone Nano or short-grain risotto rice
1 cup dry white wine
8 cups chicken stock
salt and pepper to taste

DUCK BREASTS
4 duck breasts, diced
1/2 cup olive oil
4 ounces fresh wild & cultivated mushrooms, coarsely chopped (use Chanterelle, Black Trumpets or Crimini)
5 fresh sage leaves
3 tablespoons sweet butter
1/3 cup grated parmigiano-reggiano cheese
10 sprigs Italian parsley, leaves only, chopped
salt and pepper to taste

- Make risotto by heating oil in a large casserole dish over medium heat.
- When oil is warm, add chopped onion and garlic. Sweat 5 minutes.
- Add rice and saute 3 minutes. Stir continuously with a wooden spoon.
- Add 1/2 cup wine and reduce until almost dry.
- Add chicken stock as needed, 1/2 cup at a time until rice is tender and creamy. Add salt and pepper to taste.
- In a separate pan, heat olive oil and lightly brown duck.
- Add mushrooms and sweat with duckling for 10 minutes. Drain excess olive oil.
- Deglaze with remaining white wine.
- When duck is almost cooked, sprinkle with sage leaves. Remove pan from heat and let rest, covered.
- When risotto is ready, add duck mixture to it and finish with butter and cheese. Season with salt and pepper. Sprinkly parsley leaves over risotto and serve.