Risotto With Duck Confit

• 5 dried shiitake mushrooms
• 8 to 10 cups chicken broth
• 1 tablespoon olive oil
• 8 tablespoons unsalted butter
• 1 cup chopped onion
• 2 cups Arborio rice
• Meat from 3 confit duck legs, chopped
• 1/2 cup finely grated Parmesan
• Salt

1. Place the mushrooms in a small bowl and cover with boiling water.
2. Pour the broth into a saucepan and keep it hot but not simmering as you prepare the risotto.
3. In a large, deep saute pan, heat oil and 1 tablespoon of butter over medium heat.
4. Add the onion and cook, stirring, until just soft.
5. Add the rice and cook, stirring, 1 minute.
6. Add the broth, 1/2 cup at a time, stirring constantly and adding more broth when the previous addition has been absorbed.
7. Continue stirring and adding broth until the rice is just al dente, 20 to 30 minutes.
8. Drain and chop the mushrooms and stir them into the rice.
9. Stir in the duck meat and cook until heated through.
10. Remove the pan from the heat and fold in the remaining 7 tablespoons butter.
11. Stir in the Parmesan, adjust seasoning and serve.

shiitake mushrooms, chicken broth, olive oil, unsalted butter, onion, arborio rice, duck legs, parmesan, salt

Taken from cooking.nytimes.com/recipes/5251 (may not work)