Fresh Porcini Bourbon Duck Risotto

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In a 2 quart pot, bring the stock to a simmer.

In another 4 quart pot, on medium heat, add 2 tablespoons of butter. When it is good and hot, add the shallots and garlic. After a minute, add the mushrooms and rosemary and cook for another 2 minutes. Then, add the rice, salt, and pepper, and stir for 1 minute.

Next, add the bourbon and continue to stir, until it is almost evaporated. At that point, add enough boiling stock to cover the rice completely. Keep the heat so that the liquid burbles briskly, but not too vigorously. Stir every couple of minutes and whenever the liquid drops below the rice, add more stock. If you run out of stock, substitute with boiling water instead. After about 15 to 20 minutes, the risotto should be done.

To finish, remove from heat, add 2 tablespoons of butter and duck and stir gently to mix.

Serves 4.