Duck Confit Wild Mushroom Risotto Recipe

In a medium saucepan, heat the chicken or vegetable broth over low heat. Keep warm while making the risotto.

In a large skillet, heat olive oil over medium heat. Add the shallots and sauté for 2-3 minutes until softened.

Add the minced garlic and sauté for an additional minute until fragrant.

Stir in the Arborio rice and cook for 1-2 minutes until the rice is slightly translucent.

Pour in the dry white wine and stir until the wine is absorbed.

Gradually add the warm broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This process should take about 18-20 minutes.

When the rice is creamy and al dente, stir in the chopped wild mushrooms and shredded duck confit. Cook for an additional 2-3 minutes until heated through.

Remove from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.

In a small bowl, combine the mascarpone cheese and chopped sage. Mix until well incorporated.

Season with salt to taste. Set aside until ready to serve.

In a small saucepan, melt the butter over medium heat. Add the finely chopped shallots and sauté for 2-3 minutes until softened.

Pour in the red wine and bring to a boil. Reduce the heat and let it simmer until the sauce has reduced by half, about 10-15 minutes.

Season with salt to taste, then remove from heat and let it cool slightly.