Duck Confit Risotto – Private Reserve Produce

Ingredients

• 2 C Aborio Rice
• 1 Tbls. Extra Virgin Olive Oil
• 2 Tbls. Butter (unsalted)
• 2 ea Spanish White Onion (diced)
• ½ C White Wine
• 6 C Vegetable Stock
• 1½ C Acorn Squash (large dice & roasted)
• 1 C Shishito Peppers (roasted)
• ½ C Mascarpone Cheese
• ½ C Grated Grana Padano
• Salt & Pepper to Taste
• 4 ea Duck Legs (for confit)
• 6 ea Garlic Cloves (peeled)
• 1 ea Orange (only rind peeled thinly)
• 3 ea Rosemary (sprigs)
• 3 ea Thyme (sprigs)
• 3 ea Sage (sprigs)
• 5 ea Star Anise (pcs.)
• 6 ea Clove (pcs.)
• 2 C Dried Cranberries
• 1 C Hot Water
• ¼ C Champagne Vinegar