2oz/50g dried ceps 1/4pt water 2 Tbs. oil 1 onion, finely chopped 3 peeled cloves garlic, crushed 8oz/225g Arborio rice 1pt/600ml duck or chicken stock 12oz/350g cooked shredded duck meat salt and freshly ground black pepper freshly grated Parmesan chopped parsley to decorate
Instructions
1) Place mushrooms in a bowl and pour boiling water over. Leave to soak for 15 minutes. Heat oil in a pan and fry onion and garlic until soft but not brown. Add rice and stir, and coat in the onion and garlic mix. Don't let the rice brown.
2) Gradually add mushroom liquid and cook until absorbed. Add mushrooms with a little of the stock, and continue cooking as before. Add duck, then remaining stock, little by little until the rice is tender. The amount of stock you need varies, so keep any eye on it. Season with salt and ground pepper. Serve sprinkled with freshly grated Parmesan and a little chopped parsley.
