Porcini Mushroom Risotto with



Duck Liver

(Courtesy of 2087 American Bistro)

4 oz risotto
1/8 of Spanish onion
1 tablespoon butter
1/8 cup white wine
8 oz water
2 oz Porcini mushrooms
1 tablespoon olive oil
Pinch of garlic
Pinch of shallots
2 oz cream
2 teaspoons Parmesan cheese
¼ teaspoon salt
3 oz duck liver
¼ cup beef stock
2 oz pinot noir wine

Chop onion fine, combine butter and onions in a sauté pan and sweat onions lightly. Add risotto, blend together with the onions, butter and fol...

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