Mushroom Risotto Cakes Stuffed with Duck Liver Petit Greens and White Truffles
Ingredients
- 16 ounces mixed mushrooms, chanterelle and portobello
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 6 cups mushroom stock or broth
- 3 ounces butter
- 1/4 cup finely diced onion
- 1/2 tablespoon minced garlic
- 8 ounces carnaroli rice
- Eight 1 1/2-ounce duck liver slices
- 1 tablespoon chopped parsley
- 4 ounces grated Parmigiano-Reggiano
- 2 tablespoons minced shallots
- 2 cups petit greens, chervil, mache and chervil
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 white truffle, optional
Instructions
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