Duck Confit Risotto

Risotto with my very own duck confit!  I simply browned the confit leg skin side down to render out some fat.  Used that to saute shallots.  Added arborio rice.  Sauteed for a minute.  Added, gradually, morel mushroom stock, water and white wine until tender but chewy.  Grated in some Gran Padano cheese and stirred in the cut up duck confit.  Add a little salad and voila!

I meant to include the link to making your own confit.  I didn't take pictures this time.  I should have because it turned out really well and much prettier than last time.  But here is the link for making confit.