Risotto Papera Muta

1. In a pot, bring stock to a soft boil and reserve hot until needed.

2. In a separate pot over medium heat, add 2 tbsp. butter and oil. Add shallot, duck meat and 2 oz. radicchio; sauté until shallot is translucent.

3. Add red wine and stir until liquid is absorbed. Increase heat and add rice; toast for approx. 5 min. stirring continuously. Add enough hot stock to cover and stir until liquid is absorbed. Add stock, a ladle at a time, and stir until completely absorbed before adding another.

4. When stock has been absorbed, remove from heat and add 2 oz. radicchio, remaining butter and parmesan. Stir well; allow to sit for at least 3 min.

5. Season to taste and garnish with remaining radicchio.