Bomba Di Riso (Stuffed Rice Cake) with Shredded Duck

foodandwine.com

Charlene G

2 cups dried porcini mushrooms

½ cup unsalted butter, divided, plus more for greasing

1 tablespoon extra-virgin olive oil

1 medium-size yellow onion, finely chopped (about 1 ½ cups)

2 medium celery stalks, finely chopped (about ¾ cup)

1 medium carrot, finely chopped (about ½ cup)

1 tablespoon tomato paste

2 confit duck legs (6 to 7 ounces each), shredded (about 1 ½ cups)

½ cup dry red wine

1 cup beef stock

⅓ cup plus 3 tablespoons plain breadcrumbs, divided

2 cups carnaroli rice, rinsed

2 ounces Parmesan cheese, grated (about 1 cup)

Directions at foodandwine.com

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