Mushroom risotto with whole half cooked duck liver – La Ferme St Jacques

Ingredients

• 250 g Risotto rice
• 1 pc Onion (medium)
• 1 clove garlic
• 1 tsp Dried Basil
• 300 g Fresh mushroom
• 1 l Duck stock
• 1 pinch Salt
• 1 pinch Black pepper
• 10 cl White wine
• 260 g whole half cooked duck liver (La Ferme St Jacques)
• 15 cl Crème fraiche
• 100 g parmesan