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1
Trim stems of mushrooms and slice evenly.
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2
Heat skillet and saute mushrooms in olive oil for 5 minutes or until tender and golden.
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3
Season with salt and pepper.
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4
Reserve 1/3 of mushrooms for the sauce.
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5
Heat stock in a pan and gently simmer.
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6
Meanwhile, melt 1 tablespoon of butter in a heavy saucepan on medium heat.
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7
Add the onion and saute until soft and translucent, approximately 5 minutes.
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8
Add the garlic and cook an additional minute longer.
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9
Add the rice and stir with a wooden spoon until rice becomes translucent.
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10
Add a ladle of mushroom stock and cook on medium heat until stock is absorbed.
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11
Adjust seasoning as needed.
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12
Continue to add ladles of stock, repeating the process until rice is tender but still firm.
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13
For making the risotto cakes the consistency should be less creamy than a traditional risotto.
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14
Spread the risotto onto a baking sheet to cool.
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15
Season slices of duck liver with salt and pepper.
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16
Sear quickly in a heavy saute pan on high heat on both sides until golden brown.
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17
Remove and place on towels to absorb fat.
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18
To assemble cakes, place 8 (3 by 1 1/2-inch high) ring molds on a buttered baking sheet.
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19
Fill molds with risotto evenly, slightly less than 1/2 full.
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20
Place duck liver in center and top off the molds with remaining risotto.
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21
Sprinkle a generous amount of Parmesan on top, refrigerate until ready to bake.
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22
When ready to bake, preheat oven to 375 degrees F. Remove molds gently and bake in oven for 12 minutes.
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23
For the sauce, melt 1/2 ounce of butter in a saucepan.
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24
Saute shallots until slightly browned then add remaining mushrooms and saute for a minute longer.
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25
Turn to high heat and add the remaining mushroom stock and reduce by half.
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26
Adjust seasoning and finish with remaining butter.
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27
To assemble, toss greens in salt, pepper, olive oil, and balsamic vinegar.
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28
Place risotto cakes on plates, spoon sauce around and garnish with tossed green salad.
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29
Top with slices of white truffle.
