Bomba di Riso Stuffed Rice Cake with Shredded Duck
Ingredients
- 2 cups dried porcini mushrooms
- 1/2 cup unsalted butter , divided, plus more for greasing
- 1 tablespoon extra-virgin olive oil
- 1 medium-size yellow onion , finely chopped (about 1 1/2 cups)
- 2 medium celery stalks , finely chopped (about 3/4 cup)
- 1 medium carrot , finely chopped (about 1/2 cup)
- 1 tablespoon tomato paste
- 2 confit duck legs (6 to 7 ounces each), shredded (about 1 1/2 cups)
- 1/2 cup dry red wine
- 1 cup beef stock
- 1/3 cup plus 3 tablespoons plain breadcrumbs , divided
- 2 cups carnaroli rice , rinsed
- 2 ounces Parmesan cheese, grated (about 1 cup)
Instructions
Bomba di Riso (Stuffed Rice Cake) with Shredded Duck serves 6 original recipe by Food & Wine.
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