Soak a few dried porcini mushrooms in a little hot water for 20 minutes. Sauté a selection of wild mushrooms in butter until
cooked and turning golden brown, remove from the pan and set aside. Sauté chopped shallots in a little olive oil until softened,
then add arborio rice, stirring to coat with the oil. Add a small glass of dry white wine or dry vermouth and simmer until nearly
evaporated, then add the soaked dried mushrooms and the liquid, together with a ladle of hot chicken stock. Simmer, stirring
occasionally, until the liquid has nearly gone, then add another ladle of stock, and keep doing this until the rice is cooked,
but still with a bit of bite, about 20 minutes. Stir in the wild mushrooms, season with freshly-ground black pepper - it probably
won't need any salt, but taste anyway - and keep warm until ready to serve. Meanwhile, slash the skin on duck breasts several times,
season with a little sea salt and freshly-ground black pepper then put skin side down into a cold frying pan and turn on the heat.
Fry the duck for 7-8 minutes, until the fat renders and the skin is crispy. Flip the duck over and place the pan into a 170°C oven
for 10 minutes, to cook through. Remove and let rest, covered in foil, for 5 minutes. Slice thinly and serve over the risotto,
garnished with chopped parsley.