Risotto Express with Mushrooms and Duck Confit

Setting up

• In a The Rock stock pot, bring the broth to a boil, add your rice and cook 7 minutes.
• Once the rice has been pre-cooked, drain it, carefully keeping the broth.
• Spread the rice on a large tray or plate to stop the cooking.
• Chop the thyme, garlic and parsley with the fine Herb scissors, by Starfrit.
• Thinly slice the onion as well as the mushrooms and grate the Parmesan with the Easy Grater.
• Shred the duck legs confit.

Preparation for the risotto

• In a pan with olive oil, sweat the onion until it is soft and translucid, add the thyme.
• Follow with the rice and the white wine and cook until it has absorbed completely.
• Cover with the broth (the cooking liquid of the rice) and cook until the rice absorbs all the liquid.
• Repeat the last step until the rice is cooked al dente.
• While cooking the risotto, in a hot The Rock pan with olive oil, cook the garlic with the mushrooms for 4-6 minutes until the mushrooms are browned and nicely colored.
• Add the duck confit to warm it up. Remove the risotto from the heat and add the parsley.

Assembly

• Place the risotto in a bowl and add the parmesan and a little bit of white truffle oil.
• In a bowl, put two tablespoons of risotto, garnished with mushrooms and duck confit.

Chef's tip

• The risotto is the kind of dish that you can make endless variations upon, so don't be scared to try different substitutions.