Duck Confit Risotto

For the Risotto:

2 cups Arborio rice

1 white onion

2 cups white wine

1 litre chicken stock

1 tsp fresh thyme

2 tbsp unsalted butter

For the Sauce:

1 tsp olive oil

1 tsp unsalted butter

1 cup mixed wild mushrooms

¼ cup sundried tomatoes

1 tsp shallots

1 tsp fresh thyme

1 cup chicken stock

1 tbsp grated grana padano

½ cup baby arugula

1 cup duck confit

Saute white onion and thyme in butter until translucent. Add Arborio rice and mix until all the rice is covered in butter. Add white wine and stir for about one minute. Gradually add the chicken stock and mix with a wooden spoon until rice is al dente. In a separate pan, sauté shallots, thyme, wild mushrooms and sundried tomatoes for about 3 minutes. Deglaze with chicken stock. Add cooked Arborio rice and stir until the rice has absorbed most of the liquid. Add duck confit and baby arugula and fold into the rice. Add unsalted butter and grate grana padano over the dish.