Duck Risotto Recipe with Beer-Caramelized Leeks

Ingredients

• 2 small white leeks, thinly sliced
• Olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon Provence herbs
• 1/4 cup light brown beer by Le Marchand de Bonheur (or other light brown beer)
• 2 cooked and hot duck legs confit, the flesh removed and coarsely chopped
• Salt and pepper from the mill
• 2 tablespoons butter
• 2 shallots, finely chopped
• 2 cups arborio rice
• 1 cup white wine
• About 5 cups hot chicken broth + 1/2 cup at the end
• 1 cup light dark beer by Le Marchand de Bonheur (or other light dark beer)
• 1 cup grated Parmesan cheese + a little for serving
• Fresh chopped parsley, for serving