Step-by-step method:

Fry the finely chopped onion in a small, shallow pan until golden.

Add the desired quantity of chopped mushrooms. (If using dried, soak in water first then add this water to the stock.)

Keep the stock warm on a very low heat.

Add the rice to the onion and mushrooms.

Pour in a ladle of stock, stir and cook on a low heat.

As the rice absorbs the stock, add more.

To prevent the rice sticking, stir regularly with a wooden fork.

Add salt, only a little as Parmesan is a very salty cheese.

Just before the rice is ready, fry two or three pieces of fresh duck liver in another pan.

When the rice is al dente, add two spoons of butter or duck mousse pâté and the grated Parmesan, give it a final stir to mix everything together and remove the pan from the heat.

Serve the risotto topped with the duck liver and eat immediately!

Important: The risotto will not take long to cook, less than half an hour, but you need to keep an eye on it to