Ingredients

• 250 g Arborio Rice
• 150 g Smoked Duck Breast
• 200 g Oyster Mushrooms
• 1 small Onion
• 2 cloves Garlic
• 1 L Hot Chicken Broth
• 125 ml Dry White Wine
• 30 g Unsalted Butter
• 1 tbsp Olive Oil
• 60 g Grated Parmesan
• 1 tsp Maple Syrup
• a few sprigs Fresh Chopped Parsley
• to taste Salt
• to taste Freshly Ground Black Pepper

Instructions

1. 1

   Finely chop the onion and garlic. Dice the smoked duck breast into small pieces and cut the oyster mushrooms into chunks.

2. 2

   In a large pot or Dutch oven, melt half of the butter with the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.

3. 3

   Add the garlic and oyster mushrooms. Cook for 3-4 minutes until lightly browned. Remove the mushrooms and garlic from the pot and set aside.

4. 4

   Add the Arborio rice to the pot and stir for 2 minutes until the grains become translucent around the edges.

5. 5

   Pour in the white wine and let it reduce completely, stirring constantly, until fully absorbed by the rice.

6. 6

   Add one ladle of hot broth to the rice and stir until fully absorbed. Continue adding the broth, ladle by ladle, waiting for each addition to be absorbed before adding the next, for about 18-20 minutes, until the rice is creamy and al dente.

7. 7

   Stir in the reserved smoked duck breast, mushrooms, and garlic, the maple syrup, the remaining butter, and the grated Parmesan. Mix vigorously.

8. 8

   Season with salt and pepper to taste. Garnish with chopped fresh parsley before serving.