Duck Risotto #1

Ingredients:
1 1/2C arborio rice
4C duck stock or chicken broth
1 medium yellow onion
2 cloves garlic
3T extra virgin olive oil
1 duck liver
3oz cooked & shredded duck meat
1T tomato paste
2t fresh thyme leaves
1C freshly grated parmigiano

Directions:
Heat the stock, then start chopping the onion into a fine dice. Heat the olive oil in a wide bottomed pan and saute the onion, then add half the thyme, reserving the rest for finishing the risotto. Finely chop the duck liver and saute with the onion and herb, when cooked, add the garlic and saute, then saute the tomato paste and incorporate all the ingredients. Next comes the shredded duck meat, that in this case was reserved from necks that were roasted and used for the stock. Chop the duck meat and add to the pot along with the rice, then saute until the rice becomes an opaque white. Start adding the wine and stir it in until completely absorbed, then add one cup of hot stock at a time until the rice has absorbed it fully. When the rice is cooked to suit your taste, take it off the heat and add the parmigiano cheese. Plate and sprinkle with the last half of the fresh thyme leaves. This recipe makes enough risotto for 4 as a starter.