Mushroom Risotto Cakes Stuffed with Duck Liver, Petit Greens, and White Truffles

Fw1b07_mushroom_risotto_cakes_lg

Prep Time 45m Total Time 1h 30m

Ingredients in this Recipe

1 tablespoon balsamic vinegar
1 tablespoon chopped parsley
1 tablespoon olive oil
1 white truffle, optional
1/2 tablespoon minced garlic
1/4 cup finely diced onion
16 ounces mixed mushrooms, chanterelle and portobello
2 cups petit greens, chervil, mache and chervil
2 tablespoons minced shallots
3 ounces butter
4 ounces grated Parmigiano Reggiano
6 cups mushroom stock or broth
8 (1 1/2 ounce) duck liver slices
8 ounces carnaroli rice
Salt and freshly ground black pepper

Recipe Preparation

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