Duck Mushroom Risotto | Crescent Duck

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped fine
• 4 cloves garlic, chopped
• 3 cups uncooked Vialone Nano or short-grain risotto rice
• 1 cup dry white wine
• 8 cups chicken stock
• salt and pepper to taste
• 4 duck breasts, diced
• 1/2 cup olive oil
• 4 ounces fresh wild & cultivated mushrooms, coarsely chopped (use Chanterelle, Black Trumpets or Crimini)
• 5 fresh sage leaves
• 3 tablespoons sweet butter
• 1/3 cup grated parmigiano-reggiano cheese
• 10 sprigs Italian parsley, leaves only, chopped