1 cup of arborio rice
1 leg and thigh of duck confit, meat removed from bones and shredded
1 teaspoon of fresh rosemary, minced
1/2 cup of white wine, such as Sauvignon Banc
1 shallot, chopped
1 clove of minced garlic
1/4 cup of grated parmigiano reggiano
2 cups of chicken stock
2 tablespoons of butter
salt and freshly ground pepper

In a 2 quart pot, bring the chicken stock to a light boil and leave it alone.

Now, in another 4 quart pot, on medium heat, add 1 tablespoon of butter. When it is good and hot, throw in your shallots and garlic. After 1 minute, throw in your mushrooms and rosemary and cook for another 2 minutes. Then, add the rice, salt, and pepper, and stir for 1 minute.

Next, add the wine and continue to stir, until it is almost evaporated. At that point, add enough boiling chicken stock to cover the rice completely. Keep the heat so that the liquid burbles briskly, but not too vigorously. Stir every minute or so and whenever the liquid drops below the rice, add more stock. If you run out of chicken stock, start using boiling water instead. After about 15-20 minutes, the risotto should be done.

To finish, remove from heat, add another tablespoon of butter, the cheese and duck.

Serves 2 or 3.