Mushroom Risotto Cakes Stuffed with Duck Liver Petit Greens and White Truffles

Ingredients

• 16 ounces mixed mushrooms, chanterelle and portobello
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
• 6 cups mushroom stock or broth
• 3 ounces butter
• 1/4 cup finely diced onion
• 1/2 tablespoon minced garlic
• 8 ounces carnaroli rice
• Eight 1 1/2-ounce duck liver slices
• 1 tablespoon chopped parsley
• 4 ounces grated Parmigiano-Reggiano
• 2 tablespoons minced shallots
• 2 cups petit greens, chervil, mache and chervil
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 white truffle, optional

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